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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The slightly sweet flavor of Marsala wine pairs well with the earthy taste of mushrooms. My version of a classic main course also features heavy whipping cream.Cyndy Gerken, Naples, Florida Ingredients:
1/2 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips |
1/4 cup olive oil |
1/4 cup butter, divided |
1 cup sliced fresh shiitake mushrooms |
1 cup sliced baby portobello mushrooms |
2 large shallots, chopped |
1 cup marsala wine |
1 cup chicken broth |
1 cup heavy whipping cream |
2 tablespoons minced fresh parsley |
pasta: |
1 package (16 ounces) angel hair pasta |
1 whole garlic bulb, minced |
1/4 cup olive oil |
3 tablespoons butter |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
dash crushed red pepper flakes |
Directions:
1. Place 1/2 cup flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil and 2 tablespoons butter in batches until no longer pink. Remove and keep warm.
2. Saute mushrooms and shallots in remaining butter until tender. Add wine, stirring to loosen browned bits from pan. Sprinkle with remaining flour; stir until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
3. Meanwhile, in a Dutch oven, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. In the same Dutch oven, saute garlic in oil and butter for 2 minutes. Return pasta to the pan; stir in the cheese, salt, pepper, pepper flakes and reserved cooking liquid.
4. Place pasta on a serving platter; top with chicken and sauce. Sprinkle with parsley. Yield: 6 servings.
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