Chicken Marsala

Ingredients

• 4  tablespoons  butter, divided
• Cooking spray
• 1  (8-ounce) package presliced mushrooms
• 2  tablespoons  finely chopped shallots
• 1  tablespoon  minced fresh garlic
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 3  tablespoons  all-purpose flour
• 3/4  cup  fat-free, less-sodium chicken broth
• 1/2  cup  dry Marsala wine
• 1/2  cup  frozen green peas
• 2  tablespoons  half-and-half
• 4  cups  hot cooked fettuccine (about 8 ounces uncooked pasta)

Preparation

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.