Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (cut into bite sized pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Kosher salt and freshly cracked black pepper
  • ½ teaspoon dried oregano
  • 2 tablespoons all purpose flour
  • 1 cup sliced wild mushrooms
  • 1 shallot (roughly chopped)
  • ½ cup Marsala Wine
  • ½ cup Chicken Stock
  • Fresh oregano for seasoning
  • ½ lb fettuccine (cooked)

Instruction

  • Heat the olive oil and butter in a sauté pan.
  • Season the chicken with salt, pepper, dried oregano and lightly dust with flour. Cook the chicken in the olive oil butter mixture for 8-10 minutes, stirring frequently until fully cooked. Remove to a plate and set aside.
  • Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the Marsala and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes. Return the chicken back into the pan and the cooked pasta and serve immediately. Scatter the top with fresh oregano.