This is a family and friends favorite and it is NOT labor intensive.......great dish to serve big families and friends without too much fuss.
Chicken Marsala
1 large package of boneless chicken breast sliced thin ( I get the packs at BJ's or Sam's club that come in large packs and 4 individual slices in approx 8 pouches per package. This way you can make as many as you need and freeze the rest!
1 large box of white mushrooms (sliced, buy them whole and slice them yourself )
4 cups of chicken broth
2 sticks of butter
1 bottle of dry marsala wine ( if you are only cooking for 4 people you will only need less then 1/2 the bottle)
pasta of your choice, I prefer vermicilli (thin spagetti) al dante.
sprig of fresh parsley chopped.
wondra ( you can find it where they sell flour, it is is a cylindar blue can, and makes great no lump sauces and gravies, great to have in the house)
Electric skillet melt 1 stick of butter
Dredge each slice of chicken in flour/garlic salt/pepper mixture and fry in butter until both sides are nicely brown take out of skillet and set aside.
slice mushroom and cook in remaining butter in electric skillet until lightly browned
add 1 cut of marsala wine, let wine reduce, then add 2 tabls of butter melt
add approx tbls of wondra and wisk until liquid becomes thickened forming a "rue" then add chicken broth 1 can at a time until mixture becomes saucy (not too thin not to thick)) you may need to add more wondra until you get the correct consistency. Add 1 more cup of marsala wine and mix through.
Add chicken back to skillet cover and cook on low for approx 30 minutes.
Add chopoped parsley and thin slices of butter on top, when butter melts serve over pasta.
cook your pasta ( be sure to put a good amount of salt in the pasta water)then serve over the pasta ...........walla Delcious and easy!! If you like a stronger marsala taste then simply add more marsala wine be sure to add more wondra to keep the correct consistency
Chicken Marsala
1 large package of boneless chicken breast sliced thin ( I get the packs at BJ's or Sam's club that come in large packs and 4 individual slices in approx 8 pouches per package. This way you can make as many as you need and freeze the rest!
1 large box of white mushrooms (sliced, buy them whole and slice them yourself )
4 cups of chicken broth
2 sticks of butter
1 bottle of dry marsala wine ( if you are only cooking for 4 people you will only need less then 1/2 the bottle)
pasta of your choice, I prefer vermicilli (thin spagetti) al dante.
sprig of fresh parsley chopped.
wondra ( you can find it where they sell flour, it is is a cylindar blue can, and makes great no lump sauces and gravies, great to have in the house)
Electric skillet melt 1 stick of butter
Dredge each slice of chicken in flour/garlic salt/pepper mixture and fry in butter until both sides are nicely brown take out of skillet and set aside.
slice mushroom and cook in remaining butter in electric skillet until lightly browned
add 1 cut of marsala wine, let wine reduce, then add 2 tabls of butter melt
add approx tbls of wondra and wisk until liquid becomes thickened forming a "rue" then add chicken broth 1 can at a time until mixture becomes saucy (not too thin not to thick)) you may need to add more wondra until you get the correct consistency. Add 1 more cup of marsala wine and mix through.
Add chicken back to skillet cover and cook on low for approx 30 minutes.
Add chopoped parsley and thin slices of butter on top, when butter melts serve over pasta.
cook your pasta ( be sure to put a good amount of salt in the pasta water)then serve over the pasta ...........walla Delcious and easy!! If you like a stronger marsala taste then simply add more marsala wine be sure to add more wondra to keep the correct consistency
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