Prep 15 mins
Cook 30 mins
This looks harder then it is, the taste is amazing and DH loved it.
- 2 -3 boneless skinless chicken breasts
- 1 -2 cup button mushroom, sliced (i used 2)
- 8 ounces angel hair pasta
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon italian seasoning
- 1⁄4 cup flour
- 1 cup sweet marsala wine
- Preheat water for the angel hair spaghetti if that's what you will be having with this meal.
- You want the water ready for the angel hair at a certain point in the chicken preparation.
- Timing will be important to have everything come together correctly.
- Prepare the chicken breast(s).
- What you want are chicken pieces that are about a quarter inch thick.
- You can pound a breast down to that thickness if you wish.
- I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
- This produces two or three slices from a typical large breast.
- It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much.
- Mix the dry ingredients and coat the chicken pieces.
- Coat them well and completely.
- I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
- Reserve some of the coating mix to later thicken the sauce.
- (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
- When the water is heated, mushrooms sliced, and chicken coated you can start.
- Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
- You should not need more than two minutes for this.
- Turn the chicken pieces over.
- Directly add the mushroom slices around the sides of the chicken.
- Cook another two minutes.
- After the two minutes stir the mushrooms and then add the Marsala wine.
- Cover and turn the heat down.
- Simmer for ten minutes.
- When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta.
- After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
- Drain the pasta and set aside.
- Uncover the chicken and stack the chicken pieces up in one side of the skillet.
- Slowly add the reserved coating mix, stirring constantly.
- This is to thicken the sauce.
- Add the amount you need to thicken the sauce to the degree you want.
- Stir constantly to minimize clumping.
- (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
- Add this slowly to thicken the sauce.).
- Dish and serve.
Yikes! You may want to edit this. The 34 steps were a bit intimidating but acutally made me curious because I've made Chicken Marsala before and didn't think is was so difficult. Your comments are helpful and fun but the actual number of steps should be fewer. Very good recipe tho! Thanks