This is a “fake-out” on Chicken Marsala. Chicken Marsala is such a savory comfort food, what’s not to love? Living on an island, I could not find Marsala wine, so I had to improvise. This improv turned out quite deliciously and it was too easy. 1 pan and 30 minutes to a delicious Italian inspired meal.
Don’t be intimidated, there are a lot of pictures with the step by step guide. But It is not as intimidating as you might think. It is worth the try!
You will need:
1 Chicken breast (diced into 1″ pieces)
5 small mushrooms (white or baby portobello) (quartered)
2 cloves garlic
1/2 tsp corn starch
4 TBSP butter
1/4-1/3 C. of milk
2/3 cup Red Wine (1/3 for pasta and 1/3 for Chicken)
Pepper to taste (~1/4 tsp)
Angel Hair Pasta (1 serving)
1/4 C. parmesan cheese
This is a large meal, so you can easily get 2 meals out of it if you are a light eater.
This it the wine that I used. I just bought an individual sized bottle of red wine. Honestly, any wine will do just fine.
In a pan, add diced chicken breast, quartered mushroom, garlic, pepper, and 1 TBSP of butter. Place over a medium-low heat. Once the mushrooms begin to soften, add a splash of the 1/3 cup of red wine.
Keep cooking this mixture over medium-low heat. This will have a lot of liquid from the moisture of the mushrooms, juices from chicken and the liquid from the wine.
Cook until the liquid has cooked off (an almost dry pan).
Then add 2 TBSP of butter (this will give the chicken the butter fried quality of chicken Marsala) and saute until the chicken is golden brown.
Sprinkle the chicken and mushrooms with corn starch.
Once the corn starch is mixed in, de-glaze the pan with the remaining wine (from the 1/3 cup set aside for the chicken). Scrap the bottom of the pan with the wine to pick up all of the flavorful bits. Then toss in the remaining butter and milk. The sauce will thicken and become so flavorful.
Put the chicken aside and save the pan. We don’t waste flavor….or perfectly good wine.
In the same pan, add enough water to be a 2/3 full. Then add 1/3 c. of red wine (1/3 cup reserved for the pasta). Bring this to a boil and add the angel hair pasta. This adds so much flavor to the pasta!
Once the pasta is cooked and drained, place the pasta back into the pan over medium heat with a tablespoon of butter and the parmesan cheese. This will coat some noodles in butter and fry other noodles, making a unique texture combination of crispy and soft noodles.
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