Creamy Chicken Marsala with Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 pcs bonless, skinless chicken thighs or breasts.
½ c. Marsala wine
1 can Campbell's golden mushroom soup (2 cans if you like a lot of sauce)
1-2 c Fresh Crimini or white mushrooms sliced
½ c Shallots chopped
¼ c Italian flat leaf parsley, chopped
freshly ground black pepper to taste
salt to taste
1 c flour
1 lb of your favorite pasta (I like linguini or buccatinni for this dish)
1 c pasta water to adjust sauce thickness
olive oil to pan fry chicken and veggies
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Directions: |
Directions:Cook pasta according to box instructions for al dente. Reserve one cup of the pasta water then drain pasta. Toss with a little olive oil to prevent sticking. Set pasta aside.
Using a meat tenderizer and plastic wrap or wax paper, pound the chicken pieces until even thickness. Season chicken pieces to taste. Lightly dredge chicken in flour (dust off excess flour) and pan fry in a deep pan just short of done. Remove from pan and rest on paper towel. Add more olive oil to the same pan over medium/high heat. Saute' mushrooms until lightly brown. Add chopped shallots and saute' until softened. De-glaze with the Marsala wine making sure to scrape all the caramelized bits from the pan. Reduce liquid by half then add the can(s) of golden mushroom soup. Reduce heat to medium and stir to incorporate the ingredients. Continue to stir adding a little of the pasta water to desired thickness. Taste for seasoning. You may add more Marsala for a deeper, richer flavor. Stir in half of the parsley then place chicken into the pan to finish cooking (approx. 3-5 mins). Garnish the finished dish with remaining parsley and serve over bed of pasta. I like to add freshly ground pepper for an extra kick! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: I was stationed in Tuscany, Italy for 3 and a half years in the early 90s. Chicken Scaloppine or Marsala was one of my favorite Italian dishes. One day I was craving the dish but didn't have chicken stock or heavy cream. I did have a can of Campbell's golden mushroom soup, so I decided to improvise. It's my go to dish for happy bellies! Our youngest son, Andrew would always request this dish whenever coming home to visit from college. When I'm lazy, I'll just buy prepared chicken tenders from Walmart and add them to the sauce.
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