GRILLED CHICKEN MARSALA AND FARFALLE

Grilled Chicken Marsala and Farfalle image

Provided by Monica Keleher

Categories Chicken

Number Of Ingredients 16

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4-6 boneless chicken breasts
8-10 cremini mushrooms (or any mushroom you like) sliced
1 1/2 oz proscuitto, diced
one sage leaf finely diced
2 c marsala wine and a bit more if needed
1-2 c chicken stock, unsalted
3 garlic cloves minced
1/2 onion chopped
2 Tbsp unsalted butter
1 Tbsp olive oil
few pinches of granulated garlic
few pinches ground sage
salt and pepper to taste
flour
1 lb dried pasta of your choice, i used farfalle, any short pasta will do
handful of parsley chopped

Steps:

1. Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
2. In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
3. Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
4. Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
5. While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
6. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
7. I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
8. Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!