Chicken Marsala

By á-8040

Ingredients

• 1/4 cup and 2 Tbs all purpose flour
• 3/4 tsp dried Italian seasoning divided
• 3/4 tsp salt divided
• 1/4 tsp pepper
• 6 boneless, skinless chicken breast
• 4 Tbs. butter
• 2 large shallots, chopped
• 1 clove garlic minced
• 8 oz assorted wild mushrooms
• 1/4 cup sun dried tomatoes chopped
• 1 can 14 1/2 oz chicken broth
• 3/4 cup dry Marsala wine
• 12 oz fettuccine pasta
• 1 tbs. chopped resh parsley

Details

Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Combine 1/4 cup flour, 1/4 tsp. Italian seasoning, 1/4 salt and pepper, reserve. Place each chicken piece between 2 sheets of plastic wrap. With flat side of meat mallet pound each piece to 1/2 thickness. Coat each piece with flour mixture.

Medium high heat melt 1 tbs. butter and 3 pieces of chicken. Cook turning once until lightly browned as shown about 3 minsutes per side. Remove with 1 Tbs. butter and remaining chicken.

In same skillet melt remaining butter. Add shallots, garlic remaining seasoning and salt; cook until shallots are just softened, about 1 min. Add mushroom and tomatoes. cook, stirring occasionally untilmushrooms are softened and browned.

Stir remaining flour into broth; reserve. To skillet add Marsala; cook 1 minute. Stir in reserved broth mixture. Increase heat to high; bring to boil. Cook, stirring occasionally until thickened and lightly coats back of spoon for about 1 minute.

Reduce heat to medium low and add chicken, overlapping slightly as necessary.

Cover; cook until chicken is no longer pink in centers, 10 - 12 minutes. Meanwhile cook pasta according to package directions. Drain; transfer to platter. Top pasta with chicken and mushroom mixture; sprinkle with parsley.