I've been cooking a lot of easy/quick recipes for weeknights - and this one was a favorite! It was super easy to make and really quick. I was pretty surprised by all the flavor with not many ingredients. I added some pasta to the dish, because I am Italian and I can't resist the urge to add some pasta every now and then (yeah right, I love Pasta and would eat it everyday). Next time I make this I might add a little bit of cooked bacon too - who knows! Here is how I made it...
Chicken Marsala
Chicken Marsala
Serves 2
 |
| Chicken Marsala & Bucatini |
ingredients
• 2 boneless chicken thighs, pounded thin
• 1/2 lb cremini mushrooms, sliced thin
• 1/4 red onion, sliced thinly
• 2 1/2 tbsp EVOO
• 1/2 cup Marsala wine
• 1 1/2 tbsp cubed butter
• 1/6 cup parsley chopped
• flour
• Kosher Salt & Freshly Cracked Black Pepper
• chicken broth (optional)
• 1/2 lb cremini mushrooms, sliced thin
• 1/4 red onion, sliced thinly
• 2 1/2 tbsp EVOO
• 1/2 cup Marsala wine
• 1 1/2 tbsp cubed butter
• 1/6 cup parsley chopped
• flour
• Kosher Salt & Freshly Cracked Black Pepper
• chicken broth (optional)
• cooked pasta (optional)
directions
2. Season the chicken on both sides with S&P and dredge in flour, shaking off excess. Add the EVOO to the hot pan and cook the chicken until golden brown on both sides, Remove and let drain on paper towel lined plate and keep warm.
3. Add the onion and mushrooms to the hot skillet and let shrooms brown for about 2 minutes, then season with S&P. Once the shrooms have released their liquid add the wine, reduce for 1 minute, then stir in the butter. If sauce is too thick, loosen with some chicken broth.
4. Pile on some cooked pasta (I used bucatini which is just fat hollow spaghetti noodles), place chicken on top of pasta, then top with the sauce and garnish with parsley.
This recipe was adapted from Michael Simon.
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