• 2 lb chicken breast halves, boneless skinless
• 1/2 cup(s) romano cheese, grated
• 1/4 cup(s) butter
• 1 small yellow onion, chopped
• 12 oz mushrooms, sliced
• 1 clove(s) garlic, crushed
• 2 tbsp flour
• 1 can(s) chicken broth, 10 oz.
• 6 slice(s) deli ham, chopped
• 3/4 cup(s) marsala wine
• 1 package(s) angel hair
|  | 1. Saute ham in skillet until light brown. Remove and set aside.
2. Rinse chicken and pat dry. Cut into 2 inch pieces. Coat lightly with cheese. Saute in butter in skillet over med-high heat until lightly browned. Remove chicken.
3. Add onion, mushrooms, and garlic to skillet. Saute until onion is tender. Remove to a bowl and sprinkle with flour.
4. Add broth and 1/4 cup hot water to skillet, stirring to remove particles. Return chicken and onion mixture to skillet. Cook until thickened, stirring constantly.
5. Add wine and ham to chicken mixture and reduce heat. Simmer for 15 minutes and serve over pasta. |
