Friday, January 6, 2012

Chicken Marsala with Homemade Pasta

Whenever we go to St. Louis I stock up on wine from Trader Joe's. Thanks to Tennessee's bizarre liquor laws, grocery stores cannot sell wine or liquor meaning that my favorite place to buy wine, Trader Joe's, can't in TN. On our last trip I remembered to pick up a bottle of Marsala wine so that I could try to make this dish at home. I love the sweet Marsala sauce and the way that it gets soaked into the pan-fried pieces of chicken and fresh homemade pasta. Yum! I even enjoyed the mushrooms, the only food I really dislike. This is an elegant dish that is simple and delightful!

Chicken Marsala
Adapted from Tyler Florence

4 skinless, boneless, chicken breast, pounded thin (1/4 inch)
All-purpose flour, for dredging
Salt and pepper
1/4 cup extra-virgin olive oil
1 onion, thinly sliced
8 oz button mushrooms, sliced very thin
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tbsp butter

Angel hair or similar this pasta

1) Pound the chicken breasts until they are 1/4 inch thick, then dredge them in flour seasoned well with salt and pepper
2) Heat oil in pan, when hot add chicken breasts and fry on both sides until done in the center and crispy and browned
3) Keep chicken warm in oven
4) Add onions to the pan and cook until softened, then add mushrooms and cook until done
5) Deglaze pan with Marsala wine and cook for about 3 minutes, then add chicken broth and reduce, then add butter

6) Serve over chicken and pasta end enjoy!

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