This is a quick weeknight meal. The ingredient list is short and the prep is easy. I like to make extra so I have it ready for another time. It freezes well and reheats well. This is a favorite of ours.
Ingredients: serves 4
2 Skinless Boneless Chicken Breasts, (I say 2 simply because chicken breasts are large, if small then plan on 1 per person)
1 8oz. package Sliced Mushrooms
3 Garlic Cloves, smashed (use the back of the knife to smash)
1 c Dry Marsala Wine
1/2 c Low Sodium Chicken Broth
Flour for dredging
S & P to taste
1 T Unsalted Butter
8 oz. Linguine Pasta (or pasta of your choice)
Begin by cleaning the chicken breasts and then slice horizontally so they are thin. You may need to slice each more than once. When this is done, set them aside.
Gather all of your ingredients and place them by the stove top. Have a dinner plate ready on the side to rest the chicken.
Put a pot of water on to boil for the pasta.
Heat olive oil in large saute pan over medium high heat. Season the chicken lightly with salt and pepper. Dredge each side of the breast meat in flour and shake off any excess. When the pan is hot add the chicken pieces, begin sure not to crowd the pan. Brown each side well, then put on the plate and continue until all the chicken is cooked.
In the same pan add the mushrooms ( your may need to add a little oil), turn the heat to medium and saute the mushrooms until they are soft and most of the liquid has evaporated. Add the garlic cloves, stir and cook for about 1 minute. Add the Marsala, stir well and let the alcohol cook off. This will take about 3 minutes. Then add the chicken broth, bring to a boil and let the sauce reduce a little. Turn the heat off add the butter and stir. Put the chicken back into the pan, turn the heat to simmer and cover lightly.
Cook the pasta and drain.
Put the pasta into bowls, add the chicken and then top with some of the Mushroom Marsala Sauce. Pass some Parmesan Cheese at the table, serve with a side salad or green vegetable.