CREAMY CHICKEN MARSALA WITH PASTA
I am a a primarily chicken eater but you can use veal or boneless pork chops instead of chicken, you can also make double the sauce if you like a more saucy dish.
Provided by Annamaria Settanni McDonald
Categories Pasta
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat a large skillet over medium-high heat and add 2 teaspoons olive oil, shallots and garlic; cook until tender. Add mushrooms and cook 3 additional minutes; remove mushroom mixture from pan. Set aside.
- 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
- 3. Add butter to pan, and place over medium-high heat. Add chicken; cook until browned. Remove chicken from pan.
- 4. Add broth and Marsala to pan and scrape pan to loosen browned bits. Bring mixture to a boil and thicken with a flour water mixture (1 teaspoon of flour to 2 tablespoons water). Return chicken to pan and simmer for 5 to 10 minutes; add cream, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Return mushroom mixture to pan and stir in peas. Cook until thoroughly heated.
- 5. Serve chicken and sauce over pasta.
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