I’ve been wanting Chicken Marsala for a MONTH now. And pasta. I’ve been missing out on pasta lately because it’s been a bzillion degrees every day. This morning, I finally woke up to a cool, rainy day- the perfect cooking weather, AND on a day when I didn’t have to work. The stars ALIGNED my friends.
I forget the awesomeness of one pot recipes… until it’s clean-up time. My sink should be FULL of dirty dishes right now and it’s not. It’s just not 😉
Another random factoid that made me happy… I needed almost the entire bottle of Marsala for this. I hate buying a specific ingredient, only to use a fraction of it in a recipe and then never need it again. Like, Xanthan gum. Bought a whole bag of that stuff one day and only used it once.
Here’s hoping for more rainy days to stay in and cook! (Is that weird of me? That might be weird of me.)
- 1 large boneless, skinless chicken breast, cubed
- 1 pound button mushrooms
- ½ cup all purpose flour
- 1 tablespoon oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 5 slices prosciutto, sliced or torn into thin strips
- 3 cups chicken broth
- 2½ cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- ¼ cup parmesan cheese, grated
- ¼ cup heavy cream
- Parsley, to garnish
- Sprinkle the chicken cubes with salt and pepper, then toss in flour to coat and set aside.
- In a deep saute pan, heat the oil, then melt the butter.
- Add in the garlic, prosciutto, mushrooms, and chicken. Stir often and cook until chicken is browned on each side, about 8 minutes.
- Add in the chicken broth and wine. Mix well and add in the pasta. Season with salt and pepper, to taste.
- Bring to a low boil and then reduce to a simmer. Stir occasionally, until the pasta is cooked to al dente, (check package instructions).
- When the pasta is cooked and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine, until it is all warm. Garnish with parsley and serve.
Recipe Source: HostTheToast.com