Cooking makes me feel at home, at ease. Tonight I’m cooking for the first time since moving into my friend’s place three nights ago. It makes me forget that I’m living out of a suitcase even if I am very comfortable here.
Chicken marsala over pasta = happy people.
- 4 skinless, boneless chicken breast
- 1 large head of shallot, thinly sliced
- 1 1/2 carton white mushroom, sliced
- 3 1/2 tbsp butter
- 3/4 cup marsala wine
- 1 cup low sodium chicken stock
- 5 slices thinly sliced prosciutto
- 1 tbsp olive oil
- salt & freshly ground pepper
- 2 tbsp flat leaf parsley, finely chopped
Season chicken breasts with salt and pepper. Heat on high olive oil and 1 1/2 tbs of butter in a large pan. Wait until the bubbles subside, pan fry seasoned chicken breasts in batches until both sides are golden brown, flipping once. Set aside.
With the oil in pan, reduce heat to medium high, put in prosciutto, letting it fry up. Add in mushrooms, shallots and cook until brown and mushrooms start to give off juice, about 7-10 minutes. Salt and pepper mixture. Turn heat back to high, add in marsala wine. After a few seconds of letting the alcohol evaporate, add in chicken broth, letting mixture simmer for 5 minutes. Slide chicken breasts back in to reheat. Using slotted spoon, take out all ingredients onto serving platter, leaving sauce in pan. Let sauce simmer and reduce for another 10 minutes. Add in 2 tbsp butter right before turning heat off. Spoon sauce over chicken and mushrooms. Garnish flat leaf parsley over top. Serve over rice or flat pasta such as fettuccine or pappardelle.
**What I would do next time is to use boneless, skinless chicken thigh instead of breast. I would also thicken the sauce just a little bit with a roux. It’s probably not authentic, but I think I’ll like it better.