May 10, 2007
Chicken Marsala
- 2 boneless, skinless chicken breasts
- salt and pepper
- olive oil
- 1 tbsp butter
- 1 shallot, minced
- 1/2 lb mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 lb fettucine
- 2/3 cup marsala wine
- 1/2 cup heavy cream
- 1 1/2 tbsp dijon
- parmesan, grated
- Heat 1 1/2 tbsp of olive oil in a large skillet on high heat. Brown the chicken 4 minutes per side, seasoning with salt and pepper. After you turn, you may need to add another drizzle of olive oil.
- Remove from the pan and reduce the heat to medium then add the butter to the skillet.
- Saute the shallots until tender. Then add the mushrooms and garlic. Saute until tender.
- Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
- Boil the fettucine in salted water.
- Add the marsala to the mushrooms and reduce by half.
- Add the cream and the dijon and simmer 1 minute.
- Return the chicken to the pot and simmer until cooked. Season.
- Drain the pasta and toss with the sauce.
- Sprinkle in the parmesan.
Very good