Chicken in Tomato Marsala Sauce

You just can't beat those great Italian flavorings. The Marsala wine smoothes it out, too, with its touch of light sweetness. It's a great dish that you make all in one skillet.

Serves: 4

Cooking Time: 25 min

Ingredients

• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breast halves
• 4 ounces fresh mushrooms sliced
• 1 can (8 ounces) tomato sauce
• 1/4 cup Marsala wine (medium or sweet)

Instructions

1. In a small bowl, combine the oregano, garlic powder, onion powder, and pepper; coat the chicken with the seasonings,
   
   
2. Heat a large nonstick skillet over medium heat for about 1 minute, then coat with cooking spray. Add the chicken and cook for about 5 minutes. Turn the chicken, add the mushrooms, and cook for 5 minutes more. Push the chicken to the side of the skillet, then add the tomato sauce and wine, stirring together with the mushrooms to mix well.
   
   
3. Arrange the chicken in the sauce and simmer for about 12 minutes, or until the chicken is fork-tender and no pink remains.
   
   
   

Notes

Serve over hot cooked linguine.