Sautéed Chicken Marsala & Angel Hair Pasta
Chicken breast sautéed with shallots, garlic, and mushrooms, placed atop angel hair pasta and covered with a delicious marsala wine sauce
Ingredients
- 2-8 ounce Skinless Boneless Chicken Breast
- 1-8 ounce package of angle hair pasta
- 2 teaspoon of salt
- 1 teaspoon of pepper
- 1 cup of all purpose flour on a flat plate
- ¼ cup of olive oil plus 2 table spoons of olive oil
- 2 tablespoons of garlic
- 2 tablespoons of shallots
- 1 cup of sliced button mushrooms
- 3 tablespoons of unsalted butter
- 1 cup of marsala wine
- 1 cup of cream
- 2 sheets of plastic wrap
Cooking Steps
- Fill a 6 quart stock pot with water and bring to a boil over high heat.
- Add salt, 2 tablespoons of olive oil and pasta and let cook for 3 - 4 minutes, strain pasta and set aside
- Next cover a cutting board with plastic wrap. Place chicken breast on plastic wrap and place another sheet of plastic wrap on top of it. Pound the chicken with a mallet until it is almost flat.
- Remove chicken then season with, salt and pepper
- Next coat a frying pan with ¼ cup of olive oil and place over medium high heat
- Dip/ dredge chicken on both sides in a plate of flour
- Once the oil is hot, place the chicken into the pan and sauté it for 2 minutes on each side.
- Add shallots, garlic, mushrooms, and 2 tablespoons butter, and let cook for 7 -8 minutes.
- Remove chicken from pan and set aside, and add wine to the pan and let simmer.
- Next, add cream, stir rapidly and add salt and pepper to taste. Add 1 tablespoon butter to the sauce and stir
- Place chicken back into the pan and let simmer for 2 minutes
- Next put the angel hair pasta on a plate. Place chicken top of the pasta, and top with marsala wine sauce.
