Ruth's Fabulous Dill Chicken

OK - this isn't a baked dish...but I'm putting it here anyway.

Ingredients
4 boneless chicken breasts
3T flour
1/2 t pepper & 1/2 t garlic powder
3T olive oil, divided
1 1/2 low-sodium chicken broth
1/4 t salt
1/2 pkg Knorr leek soup mix
1/3 cup Marsala (or sherry/cooking wine)
4 oz. mushrooms
1 jar roasted red pepper (or 1-2 freshly roasted ones)
1/2 c + 2T grated Parmesan cheese
4 oz low-fat cream cheese cubes
3T lemon juice
3T finely chopped dill
cooked linguine
Optional: 2T toasted pine nuts, star fruit

Cut breasts & flatten between wax paper; dredge chicken in flour & pepper/powder mix to cover; fry in 2T olive oil til done and remove from pan; add broth & soup mix to pan, add wine and mushrooms and cook 5 minutes. Add peppers & 1/2 c Parmesan & cream cheeses. Stir in lemon and dill. Place chicken strips over cooked linguine, top with sauce and remaining Parmesan cheese, pine nuts & sprigs of dill.