Categories: Meals
Ingredients
- 2 Garlic Cloves
- 6 oz. Cremini Mushrooms
- 1/4 oz. Parsley
- 2 Boneless Skinless Chicken Breasts
- 2 oz. Flour
- 6 oz. Spaghetti
- 6 fl. oz. Marsala Wine
- 2 tsp. Chicken Base
- 1 oz. Butter
Directions
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Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Prepare the Ingredients
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Mince garlic. Cut mushrooms into very thin slices. Stem and coarsely chop parsley. Pat chicken breasts dry.
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Place a medium non-stick pan with 1 tsp. olive oil over medium-high heat. Place flour on a plate. Season chicken on both sides with ½ tsp. salt and a pinch of pepper and dip in flour, coating completely. Shake off excess and place chicken in hot pan. Cook until golden brown, 2-3 minutes per side.
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Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook pasta.
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Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 8-10 minutes. Drain in a colander and return to pot. Toss with ½ tsp. olive oil to prevent sticking and set aside. While pasta cooks, make sauce.
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Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and garlic and cook until aromatic, 1 minute. Add mushrooms and cook, 2-3 minutes. Add Marsala wine, chicken base, and ½ cup water and stir occasionally until liquid is reduced by half, 5-8 minutes. Remove from burner and stir in butter until fully incorporated.
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Add a serving of pasta to a plate. Spoon Marsala sauce and mushrooms on top of pasta and garnish with parsley. Top with chicken and any accumulated juices. Alternatively, spoon sauce and mushrooms over chicken and pasta.