Chicken with Marsala Sauce by Erica

Ingredients:
8 tbs butter
4 tbs oil
2 cups mushrooms(sliced)
1 cup Marsala wine
1 cup chicken broth
1 clove garlic
4 chicken breasts cut in half about 3 pounds.
Garlic pepper, to taste
1 box of angel hair pasta

Assembly:
Mix butter, garlic and mushrooms in the bottom of a sauce pan. Cook until mushrooms are browned. Add the remaining ingredients, minus the chicken, into the pan and cook until boiled. Because of the wine, be sure to boil for at least 10 minutes to cook out alcohol taste.

In a deep baking dish spray bottom of pan with cooking spray. Place half pieces of chicken breasts in pan. Sprinkle with garlic pepper. Pour sauce over chicken.


To Freeze:
Cover uncooked chicken and sauce with foil. Freeze.

Note: I wanted the chicken to cook after thawing, to keep it moist, so the chicken I used was fresh and had not been previously frozen.

Serving Day:
Thaw in the refrigerator overnight. Cook at 350 degrees for 35-45 minutes. Check thickest portion of chicken to be sure it is done. Prepare angel hair pasta as directed. Serve chicken and sauce over the angel hair pasta.