Chicken and Peas Marsala

• ½ C. whole wheat flour
• 1 ¼ Tbls. paprika
• 2 tsp. salt
• 2 cloves garlic, pressed
• 1 tsp. black pepper
• 2 tsp. onion powder
• 2 tsp. cayenne pepper
• 1 Tbls. dried leaf oregano
• 1 Tbls. dried thyme
• 3 boneless, skinless chicken breasts, cut in halves
• 1 Tbls. olive oil
• 4 Tbls. butter
• 3 C. shiitake mushrooms
• 1 C. Marsala
• 1 ½ C. chicken stock
• Salt and freshly ground black pepper
• 1 Tbls. capers
• 1 Lb. wheat pasta
• 1 10 Oz. package frozen peas

1. Cook pasta according to directions, prior to draining, add peas and cook until peas are warmed through
2. Pound chicken pieces flat.
3. Place flour, paprika, salt, pepper, onion powder, cayenne, oregano and thyme in a 1 Qt. freezer bag, add chicken
4. Heat the oil in a large skillet over medium-high heat. Add 1 Tbls. of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side; set aside
5. Add 1 Tbls. of the remaining butter to the pan and add the mushrooms and garlic; sauté until mushrooms are golden
6. Deglaze the pan with Marsala and reduce liquid to ½, add the chicken stock and cook until the sauce has thickened slightly
7. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes
8. Add the remaining 2 Tbls. of butter and capers, add salt and pepper, to taste
9. Add sauce to pasta and toss well, plate pasta and serve with ½ chicken breast

Serves 6