Recipe: Chicken with Roasted Peppers and Dilled Marsala Cream

CHICKEN WITH ROASTED PEPPERS AND DILLED MARSALA CREAM

4 boneless, skinless chicken breast halves
3 tablespoons flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 teaspoons olive oil, divided
1 1/2 cups low sodium chicken broth
1/2 package (1.8 oz.) leek soup mix
1/3 cup Marsala wine
4 ounces shiitake mushrooms, sliced
1 jar (7 oz.) roasted red peppers, drained, cut into 1-inch strips
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
4 ounces lowfat cream cheese, cubed
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons finely chopped dill
4 cups hot, cooked linguine
2 tablespoons lightly toasted pine nuts
1 starfruit, sliced and seeded
dill sprigs

Cut each chicken breast half almost in half horizontally, taking care not to separate. Open each half, place between sheets of plastic wrap and gently flatten to uniform thickness. In shallow plate, mix together flour, pepper, garlic powder and salt; dredge chicken in mixture to coat evenly. In large nonstick frypan over medium-high heat, place 2 teaspoons of the olive oil. Place half of chicken in pan and cook about 3 minutes on each side to brown; remove from heat and keep warm. Repeat with remaining oil and chicken. To frypan, add chicken broth. Gently whisk in leek soup mix, blending completely. Add Marsala wine and mushrooms; cook about 5 minutes, stirring occasionally. Stir in roasted peppers, 1/2 cup of the Parmesan cheese and cream cheese. When sauce is smooth, remove from heat and stir in lemon juice and dill. On large serving platter, arrange linguine. Spoon about 2/3 of sauce over the pasta; top with chicken. Drizzle remaining sauce over chicken, sprinkle with pine nuts and remaining 2 tablespoons Parmesan cheese. Garnish with dill sprigs and starfruit.

Makes 4 servings
Source: National Chicken Council