Cook the angel hair pasta according to the package directions. Whole wheat or multigrain pasta works best to add a hearty texture that balances the richness of the chicken and sauce. Once cooked, drain and set aside.

Place the chicken breasts between two sheets of plastic wrap and pound them to a ¼-inch thickness using a meat mallet. This ensures that the chicken cooks evenly and remains tender. In a shallow dish, combine the flour, lemon-pepper seasoning and salt. Dredge each chicken piece in the flour mixture, coating it thoroughly.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook for four to five minutes on each side, or until they’re golden brown and no longer pink inside. Remove the chicken from the skillet and set it aside.

Using the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Toss in the sliced mushrooms, cooking and stirring them until they’re tender and browned. Add the minced garlic and cook for another minute, allowing the garlic to become fragrant without burning.

Pour the Marsala wine into the skillet with the mushrooms and garlic. Bring the mixture to a boil, then reduce the heat slightly and let it simmer for five to six minutes. As the wine reduces, it will thicken and intensify in flavor. Stir occasionally, scraping up any browned bits from the bottom of the pan, as these add extra depth to the sauce.

Return the chicken breasts to the skillet, turning them to coat in the Marsala sauce. Let them heat through, absorbing the sauce’s flavors. To serve, plate the pasta first, then top with the chicken and spoon the mushroom Marsala sauce over everything.