Chicken Marsala Recipe
Boneless Breast of Chicken sautéed with Mushrooms, Marsala Wine and a touch of Demi-glace, Angel Hair Pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and sauté until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and keep warm.
Add Wine and Demi-glace
Pour in the Marsala wine and demi-glace, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened.
Combine Chicken and Sauce
Return the sautéed chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
Serve
To serve, place a portion of angel hair pasta on a plate, top with the chicken and mushroom Marsala sauce. Garnish with additional black pepper if desired.
