5/17/2023 0 Comments Chicken marsala![]() ![]() The chicken should be sauteed in batches here to prevent crowding the pan and ensuring a nice sear on every piece. For this recipe, we're using chicken breasts that have been filleted, pounded thin, and sliced into bite-sized chunks. Classic marsala is usually made with either veal or chicken. ![]() Top tips for perfect pasta chicken marsala Divide into plates and top with the remaining crispy prosciutto. If the pasta dries up at all just add a touch more pasta water to thin it out. Remove from the heat and sprinkle the parsley. If needed, add a ladle or two of your reserved pasta water to loosen up the sauce. Continue to cook until the pasta just reaches al dente, about 30-60 seconds. Add the pasta to the pan and toss to coat.Taste test the sauce and adjust salt and pepper if needed. Add all the chicken and mushrooms, and half the prosciutto, and mix once more.Once the sauce has adequately reduced, turn the heat down to medium-low and add the remaining butter, whisking it in.Allow the liquid to reduce by half (about 3-4 minutes) while scraping the pan with a wooden spoon to remove the brown bits. Add the marsala and the chicken stock and turn the heat to high. ![]() Add the garlic to the pan along with a touch more olive oil and cook for approximately 1 minute until golden.
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