Chicken Marsala over Pasta

Name: Chicken Marsala over Pasta
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Split Chicken Breast (Pounded Thin); 2 cup Sliced Baby Bella Mushrooms; 3 tbsp Flour (Separated); 16 oz Marsala Wine; 1 Sliced Onion; 1 Garlic Clove Minced; 1 Parmesean Cheese; 2 tbsp Butter; 1 Italian Seasoning; 1 box Thin Speghetti; 1 Extra Virgin Olive Oil; 1 quart Chicken Stock

Tory Edge @cook_3002854

Hands down one of my favorite dishes. Serve with garlic bread :chef

Tory Edge @cook_3002854

Hands down one of my favorite dishes. Serve with garlic bread :chef

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Ingredients

45 mins

4 servings

2 lbSplit Chicken Breast (Pounded Thin)
2 cupSliced Baby Bella Mushrooms
3 tbspFlour (Separated)
16 ozMarsala Wine
1Sliced Onion
1Garlic Clove Minced
1Parmesean Cheese
2 tbspButter
1Italian Seasoning
1 boxThin Speghetti
1Extra Virgin Olive Oil
1 quartChicken Stock

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Steps

45 mins

1

Season Chicken Breast with Italian Seasoning
2

Lightly coat chicken breast in 1 cup of flour
3

Preheat frying pan with Olive Oil
4

Pan Fry Chicken Breast in EVOO until light brown
5

Once done remove chicken from pan and set aside on papertowels to remove any access oil
6

Add butter to the pan with the chicken drippings along with onions and mushrooms
7

Once Onions are translucent about 2 minutes add minced garlic
8

Add 2 Tablespoons of flour to coat the onions and mushrooms and stir for another minute
9

Add Marsala Wine
10

Once mixture starts to thicken slowly add chicken stock while constantly stirring
11

Bring to a boil and stir for another 3 minutes
12

Add Chicken back to the sauce
13

Reduce heat and let sauce thinken
14

Boil Pasta for about 5 minutes or Al Dente