Chicken Marsala with Linguine

Appetizers, Sides, & Desserts

• Bruschetta
• Elegant Tossed Salad
• Easy Tiramisu Dessert

Wine Pairings

1 Lb Uncooked Boneless Skinless Chicken Breasts*

3 Tablespoons Vegetable Oil

3/4 Cup Hot Water

1 Tablespoon Butter 

READY IN ABOUT 20 MINUTES!

PASTA

1. Fill 3-quart saucepan 2/3 full of water.** Heat to boiling; stir in Pasta. Gently boil uncovered 8 minutes, stirring occasionally. Remove pasta from heat; let stand up to 5 minutes before draining. Drain pasta before serving; cover to keep warm. While water is heating and pasta is cooking, continue with step 2.

CHICKEN

2. Cut each chicken breast into 5 or 6 pieces (3 x 1 inch). Empty Seasoned Flour into medium bowl or food-storage plastic bag. Coat chicken with flour; discard any remaining flour. Heat oil in 10-inch skillet over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken to hot oil; cook 2 to 5 minutes on each side or until deep golden brown.  

3. Reduce heat to medium. Cut off 3/4-inch corner of Cooking Wine pouch. Carefully pour wine into skillet with chicken; cook uncovered 30 seconds. Stir in Seasoning and hot water. Simmer uncovered about 3 minutes, stirring occasionally, until chicken is no longer pink in center.

SERVE

4. Stir butter into chicken and sauce until melted (if sauce becomes too thick, stir in 2 to 3 tablespoons hot water, 1 tablespoon at a time). Remove from heat. Serve chicken and sauce over pasta. Refrigerate leftovers. 

Tips: 

  *For easier prep, buy uncooked boneless skinless chicken breast tenders (not breaded). Look in the grocer’s meat case.

**Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking.

High Altitude (3500-6500 ft): Increase hot water to 1 cup.