Friday, April 3, 2009

Chicken Marsala with Shallot Sage Penne

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Ingredients:

For the chicken:

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

For the pasta:
8 oz mini penne
1 tbsp butter and 1 tbsp olive oil
1 shallot, finely chopped
1 tbsp chopped fresh sage
1/2 c dry white wine
Shredded cheese (I used Parmesan)


Directions:

For the chicken:

With oven rack set in the middle, heat to 200 degrees.

Bring chicken broth to a boil in a medium saucepan, uncovered, over high heat. Reduce to about 3/4 C. (approx. 20 minutes)

Meanwhile, in a large skillet, cook shallots in 3T butter until they are golden. Add mushrooms, 1 tsp of sage, salt, and pepper. Stirring occasionally, cook until mushrooms begin to brown. Remove from heat and set aside.

Pound the chicken breasts until they are thin, pat dry, season with salt and pepper, then dredge through a bowl of flour.

Heat 1T butter & 1T oil over medium heat in the large skillet. Once the foam subsides, saute the chicken until golden and cooked through. Transfer the cooked chicken to an oven-safe plate in the warmed oven.

Add 1/2 cup of wine to the skillet and bring to a boil, scraping the bottom of the pan while stirring. Add the reduced chicken broth, cream, mushrooms and shallots and simmer until sauce is slightly thickened (approx 6-8 minutes).

Add lemon juice and remaining wine with 1/2 teaspoon of sage to sauce.

For the pasta:

While cooking the chicken ingredients, bring a pan of water to a boil. Cook pasta according to package directions, then drain.

Heat olive oil and butter in a saute pan over medium heat. Slowly cook shallots until they are golden (6-8 minutes).

Add sage and simmer another minute.

Add wine to pan and simmer for a few minutes, until alcohol has cooked off.

Combine sauce with drained pasta, sprinkle with salt, pepper and cheese.

Serve and enjoy!

Source: Mary Ellen's Cooking Creations chicken recipe & pasta recipe

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