Tender chicken breasts are lightly dredged in flour and seasoned with lemon-pepper and salt, then pan-seared in olive oil until golden. Sliced mushrooms and garlic are sautéed to release their earthy aroma, before being simmered in dry Marsala wine to create a rich, velvety sauce. Served over delicate whole wheat or multigrain angel hair pasta, this dish balances savory depth with a touch of sweetness from the wine, making it a comforting yet elegant meal.