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Chicken Marsala
Serves 4
1/2 Pound (half a package) Private Selection Penne Rigate pasta
2 Perdue boneless/skinless chicken breasts, sliced into cutlets
(see Step 2 below)
1 Cup Monterey Gourmet Baby BellaSliced Portabella mushrooms
2 Tablespoons Private Selection olive oil, divided
1/2 Cup Kroger heavy cream
1/2 Cup Marsala wine
1 Tablespoon fresh chopped parsley
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Cook pasta according to package directions (about 8 minutes).
- Meanwhile, lay the breasts flat and cut them in half lengthwise to get two thin cutlets from each breast.
- Heat a large skillet over medium heat for 1 minute and then add 1 tablespoon oil. Swirl to coat the pan and then add the chicken cutlets. Cook about 2 minutes per side until no longer pink, remove to a plate, and cover to keep warm.
- Add the remaining tablespoon of oil to the skillet, wait 10 seconds to heat, and then add the mushrooms. Sauté mushrooms about 3 minutes or until soft.
- Add the Marsala, lower heat to Low, and cook 1 minute. Then add cream and simmer 1 additional minute.
- Return chicken to the pan and simmer 1 additional minute.
- Meanwhile, drain pasta well and add it to the skillet. Toss to coat the pasta. Season with salt & pepper to taste.
- Put pasta on serving plates, place one chicken breast on each plate, and sprinkle chopped parsley over the chicken. Serve immediately.
CHEF’S NOTES: There are many variations of chicken (or veal) Marsala. Some recipes dredge the meat in flour, some add lemon juice, and some include mushrooms. The recipe here is simple, fast, and easy and will satisfy most Marsala lovers. Marsala is probably Sicily’s most famous wine, first made 1796 in the city of that name. Like its sisters Port and Sherry, Marsala is a fortified wine, aged for 2 years or more in casks, with an alcohol content of around twenty percent. Although there are dozens of styles of Marsala wine, some unique to certain wineries, Marsala is usually a dark amber color with a rich, smoky flavor, and varies from sweet to dry. It’s used as an aperitif or dessert wine and in many desserts such as Zabaglione and Tiramisu. Unfortunately, there’s no satisfactory substitute for Marsala. We’ve tried, but nothing else seems to work. This recipe calls for 1/2 cup, so what do you do with the rest of the bottle? That’s easy: make Zabaglione or Tiramisu, or just sip it with coffee or other desserts you enjoy.
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