Chicken Marsala II
Recipe Ingredients:
| 1/4 | cup | all-purpose flour |
| 1/2 | lbs | linguine |
| 1/2 | tsp | garlic powder |
| 1 | tsp | salt |
| 1/4 | tsp | ground black pepper |
| 1/2 | tsp | dried oregano |
| 4 | boneless, skinless split chicken breasts | |
| 1/2 | tsp | essence or rub |
| 1 | Tbsp | olive oil |
| 1 | Tbsp | unsalted butter |
| 1 | cup | fresh mushrooms, sliced |
| 1/2 | cup | marsala wine or sherry |
| 1/2 | onion, finely chopped | |
| 4 | clove | garlic, finely chopped |
| 2 | tsp | freshly chopped oregano |
| 1/2 | cup | chicken stock |
| 2 | Tbsp | fresh Italian parsley |
| parmesan-reggiano cheese | ||
| cornstarch to thicken |
Recipe Instructions:
| 1. | Cook the linguine ad dente and set aside. Note: You may want to sprinkle some olive oil on the linguine and mix to keep from sticking together. |
| 2. | Using a mallet, pound out the chicken to about 1/8 inch thick. |
| 3. | In a medium bowl, stir together the flour, garlic powder, rub or essence, salt, pepper, and dried oregano. Dredge the chicken in the mixture to lightly coat – set aside. |
| 4. | Heat olive oil and butter in a large skillet over medium heat (#5). Sauté onions and garlic for 5 minutes then add fresh oregano. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn the chicken over, and add mushrooms. Cook for about 2 minutes, until the other side is lightly browned. Stir mushrooms so they cook evenly. |
| 5. | Pour Marsala wine or Sherry over the chicken. Cover the skillet, and reduce heat to low; simmer for 5 minutes, then add chicken stock. Simmer for another 5 minutes, covered. Pour in Parsley and cook uncovered for 1 minute. Add linguine and mix. Serve onto plates and top with parmesan-reggiano cheese. |
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