Monday, March 19, 2012


Chicken Marsala over Buttered Parsley Pasta (shown with Shitaki Mushrooms and Broccoli)


5 Thin sliced Chicken Breast halves
2 pkgs. Shitaki or Portabella Mushrooms

1/4 Red Onion
1/2 cup Marsala Wine
6T Butter
1/2 # Spaghetti
Olive Oil
5 cloves Garlic 
1/4 c Pecorino Romano


To Start:
Heat 2 T Olive Oil in large Skillet
Crush garlic, add to oil and cook till golden brown (remove)
While garlic is browning, salt and pepper chicken breast slices on both sides and rub in
Once removing garlic from Olive Oil, add the chicken and cook 5 min on both sides
Once Chicken has a golden glaze, remove from Skillet, place in bowl and pour drippings, cover 
Add Olive Oil if needed, lightly

In the meantime...
In 3 QT pan, boil 8 cups of water with sea salt 
When bubbling add 1/2 # Spaghetti and cook to 'al dente', strain and place in bowl
Add 3T Butter salt, pepper, garlic parsley and parsley flakes, mix
Add Pecorino Romano mix and cover

After removing chicken and drippings...
Add 1 T Olive Oil to the skillet and over medium heat:
Add Mushrooms to skillet stir for 2 minutes
Add Butter and melt
Add onion and saute till soft, about 1 minute
Add Marsala Wine mix
Place chicken and drippings on top of mushroom mix, Cover

Plate Chicken and top with Mushroom mix and drippings, serve with pasta

Mangia Mang'    

It's Just Me Val, Ciao'

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