Mushrooms, Chicken, Marsala and cheese, yum! What more can you ask for! Really! Such a great easy meal to pull together when you are looking for that pasta, lots of flavor meal. You need to love the Marsala flavor to really enjoy this dish. If if you didn’t you could tone it down a bit by just adding less Marsala.
Ingredients:
2 boneless chicken breasts, flatten out a bit
1 cup Marsala wine
1/2 cup of Italian seasoned bread crumbs
Flour (enough for dredging)
1 egg
1/2 cup fresh grated Parmesan cheese
3 tablespoons heavy cream
1 tablespoon butter
1 and 1/2 tablespoons flour (for the roux)
1/4 tsp garlic salt
1/2 tsp garlic powder
2 cloves garlic, minced
1 tablespoons chopped onion
2 tablespoons EVOO
1/2 pound of your choice of mushrooms
Pasta of your choice
Directions:
- Over medium heat, heat the EVOO. Add the minced garlic, onion and mushrooms. Dredge the chicken into the flour, egg, and breadcrumbs and add to pan. Cook for 8 minutes each side, sprinkling the garlic powder and garlic salt on each side when cooking.
- When chicken is fully cooked, remove from heat and set aside. In the same pan, melt the butter. Add the tablespoons on flour to form a roux. When roux has formed, add the Marsala wine and whisk until blended.
- Add the heavy cream and 3 tablespoons of grated Parmesan and bring mixture to a boil. Reduce heat and place chicken breast into the sauce. Simmer for 2-3 minutes.
- Serve chicken with pasta and top with remaining Parmesan cheese.
Enjoy!
Adapted from Kut’s Kitchen.
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