Chicken Marsala


2-8 ounce skinless and boneless chicken breast

1-8 ounce package of angel hair pasta

2 teaspoon of sea salt

1 teaspon of pepper

1 cup of all purpose flour on a flat plate

1/4 cup of olive oil plus 2 table spoons of olive oil

2 tablespoons of garlic

2 tablespoons of shallots

1 cup of sliced button mushrooms

3 tablespoons of unsalted butter

1 cup of marsala wine

1 cup of cream


1. Fill a 6 quart pot with water and bring to a boil over high heat.

2. Add salt, 2 tablespoons of olive oil and pasta and let cook for 3 – 4 minutes.

3. Strain pasta and set aside.

4. Cover a cutting board with plastic wrap.

5. Place chicken breast on plastic wrap and place another sheet of plastic wrap on top of it.

6. Pound the chicken with a mallet until its almost flat.

7. Remove chicken then season with salt and pepper.

8. Next coat a frying pan with 1/4 cup of olive oil and place over medium high heat.  Drudge chicken on both sides in a place of flour and saute it for 2 minutes on each side.

9. Add shallots, garlic, mushrooms, and 2 tablespoons butter, and let cook for 7-8 minutes.

10. Remove chicken from pan and set aside.

11. Add wine to the pan and let simmer.

12. Next add cream stir rapidly and add salt and pepper to taste.

13. Add 1 tablespoon butter to the sauce and stir.

14. Place chicken back into the pan and let simmer for 2 minutes.

15. serve with pasta and sauce.


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