Name: Tangy Tomato Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Quick & Easy
Ingredients: 6 boneless skinless chicken breasts (1-1/2. lb.); ½ teaspoon each kosher salt and ground black pepper; 1/2 cup flour; 1 cup seasoned bread crumbs; 2 eggs, beaten; 1 tablespoon olive oil; 3 tablespoons butter, divided; 8 ounces sliced mushrooms; 3 cloves garlic, finely chopped; ¾ cup Holland House® Marsala Cooking Wine; 1 jar (24 ounces) RAGÚ Simply™ Traditional Pasta Sauce; 1-1/2 cups halved Castelvetrano Olives; 1 box farfalle pasta; Fresh thyme or chopped Italian parsley for garnish

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Tangy Tomato Chicken Marsala

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

6 boneless skinless chicken breasts (1-1/2. lb.)
½ teaspoon each kosher salt and ground black pepper
1/2 cup flour
1 cup seasoned bread crumbs
2 eggs, beaten
1 tablespoon olive oil
3 tablespoons butter divided
8 ounces sliced mushrooms
3 cloves garlic, finely chopped
¾ cup Holland House® Marsala Cooking Wine
1 jar (24 ounces) RAGÚ SIMPLY® Traditional Pasta Sauce
1-1/2 cups halved Castelvetrano Olives
1 box farfalle pasta
Fresh thyme or chopped Italian parsley for garnish

Filter

Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

6 boneless skinless chicken breasts (1-1/2. lb.)
½ teaspoon each kosher salt and ground black pepper
1/2 cup flour
1 cup seasoned bread crumbs
2 eggs, beaten
1 tablespoon olive oil
3 tablespoons butter divided
8 ounces sliced mushrooms
3 cloves garlic, finely chopped
¾ cup Holland House® Marsala Cooking Wine
1 jar (24 ounces) RAGÚ SIMPLY® Traditional Pasta Sauce
1-1/2 cups halved Castelvetrano Olives
1 box farfalle pasta
Fresh thyme or chopped Italian parsley for garnish

Instructions

Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs.
Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package.
In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate.
Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
Serve on bed of farfalle pasta and garnish with fresh thyme or parsley.

Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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Country Captain Chicken

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Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

70 minutes

Servings

Ingredients

6 skinless chicken thighs
1 jar RAGÚ® Old World Style® Traditional Sauce
1 1/2 tsp. extra virgin olive oil
2 tsp. curry powder
2 tsp. salt and pepper
1/2 cup chopped red onion
1 minced clove garlic
1 1/2 cups chopped red, yellow and green bell peppers
1 cup sliced mushrooms
1/4 cup craisins
1 1/2 cups uncooked quinoa
3 cups water
2 chopped scallions, for garnish
1/4 cup chopped almonds, for garnish

Filter

Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

70 minutes

Servings

Ingredients

6 skinless chicken thighs
1 jar RAGÚ® Old World Style® Traditional Sauce
1 1/2 tsp. extra virgin olive oil
2 tsp. curry powder
2 tsp. salt and pepper
1/2 cup chopped red onion
1 minced clove garlic
1 1/2 cups chopped red, yellow and green bell peppers
1 cup sliced mushrooms
1/4 cup craisins
1 1/2 cups uncooked quinoa
3 cups water
2 chopped scallions, for garnish
1/4 cup chopped almonds, for garnish

Instructions

Preheat oven to 350°F.
Bring water to a boil in a medium saucepan. Add quinoa and 1 tsp salt and pepper. Reduce heat to low, cover and simmer for 20 minutes or until tender and most of the liquid has been absorbed. Fluff with a fork.
While quinoa is cooking, season chicken with 1 tsp salt and pepper. In a large non-stick pan over medium heat, add oil and brown the chicken thighs 5 minutes on each side. Remove from pan and place into a baking dish. Set aside.
Add peppers, onion, garlic, mushrooms and curry powder to same non-stick pan. Sauté for 5 minutes. Add sauce and raisins. Stir and place over chicken.
Bake uncovered for 45 minutes or until fully cooked. Serve over quinoa and garnish with scallions and almonds.

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