Ingredients

The following ingredients have 4 Servings
  • 1 lb pasta of your choice
  • 1 Tbsp Olive Oil
  • 3/4 c chopped Onion
  • 1 Tbsp Chopped Garlic
  • 3 c sliced mushrooms - about 9 medium
  • 1 Tbsp Butter
  • 1/2 tsp sage, dried
  • Salt
  • Pepper
  • 1/2 c flour for dredging
  • 2 boneless (, skinless chicken breasts, washed, trimmed and dried)
  • 1 c chicken stock
  • 1/2 c Marsala
  • 1 Tbsp cornstarch

Instruction

  • Start Pasta water.
  • Wash and clean Chicken Breasts. Cut in half, lengthwise. Pound chicken between waxed paper with flat meat mallet to about 1/4 inch thick.
  • Season both sides with salt and pepper. Dredge in flour. Shake off excess flour.
  • Add 1 Tbsp. Olive oil to heavy bottom fry pan over medium high heat. Brown both sides of chicken, in batches. Remove to plate when browned.
  • While Chicken is browning, chop Onions and Garlic and slice mushrooms.
  • After chicken is finished, reduce heat to medium low. In the same pan saute' onions for a few minutes, until soft. Add garlic and saute' a few additional minutes.
  • Put pasta in boiling water and cook according to package directions.
  • Add Mushrooms, Sage and 1 Tbsp. Butter to Onion/ Garlic. Continue to saute' until mushrooms are slightly brown around the edges, about 5 minutes.
  • Pour in Marsala and scrape the browned bits off of the bottom of the pan. Cook for 2-3 minutes.
  • Add Chicken Stock and stir to combine. Add Chicken to warm and finish cooking. Cook an additional 5 minutes, or so.
  • Drain pasta, reserving about 1 cup of the pasta water.
  • Meanwhile, whisk together cornstarch and 1/4 cup warm water. Whisk into the Marsala sauce and cook a few more minutes.
  • Remove Chicken to a plate. Add pasta and some of the pasta water to the Marsala sauce and toss.
  • Serve immediately with Chicken.