Classic Chicken Marsala

Ingredients

• 4 Parsley Sprigs
• 2 Garlic Cloves
• 6 oz Cremini Mushrooms
• 2 Boneless Skinless Chicken Breasts
• 2 oz Flour
• 6 oz Spaghetti
• 6 fl. oz. Marsala Wine
• 2 tsp. Chicken Base
• ⅞ oz Butter
• Olive Oil
• Salt Pepper
• Stem and coarsely chop parsley. Mince garlic.
• breasts and pat dry.

Instructions

1. 1

   Cook Within: Don’t worry about wiping out pan used to sear chicken. Those little brown bits left behind are packed with flavor and get incorporated into pan sauce after adding Marsala is a “fortified” wine, meaning it has brandy added. This Italian wine is now more commonly utilized in cooking, rather than drinking, and makes a great addition to dishes due to its slightly

2. 2

   Prepare the Ingredients: Stem and coarsely chop parsley. Mince garlic. Cut mushrooms into thin ⅛” slices. Rinse chicken breasts and pat dry.

3. 3

   Cook the Pasta: Add spaghetti to boiling water and stir constantly for 30 seconds. Cook until al dente, 8-10 minutes. Drain in colander and return to pot. Toss with 1 tsp. olive oil to prevent sticking and set aside. While pasta cooks, Dredge and Sear Chicken

4. 4

   Heat a medium non-stick pan with 2 tsp. olive oil: over medium-high heat. Place flour on a plate. Season both sides of chicken with ½ tsp. salt and a pinch of pepper and dip in flour, coating completely. Shake off excess and place chicken in hot pan. Cook until golden brown, 2-3 minutes per side. Chicken will finish cooking in a later step. Reserve pan; no need to

5. 5

   Prepare the Sauce: Return pan used to cook chicken to medium heat.

6. 6

   Add 1 tsp. olive oil and garlic and cook until: aromatic, 1 minute. Add mushrooms and cook 2-3 minutes. Add Marsala wine, chicken base, and ½ cup water and reduce by half, stirring occasionally, 3-4 minutes. Remove from burner and whisk in butter until fully incorporated.

7. 7

   Cook the Chicken: until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken cooks, cook pasta.

8. 8

   Plate the Dish: Add a serving of spaghetti to plate. Top with chicken and any accumulated juices. Spoon Marsala sauce and mushrooms over chicken and around plate.

9. 9

   Garnish with parsley and a pinch of pepper.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Stir spaghetti constantly for first 30 seconds after adding to boiling water. This will prevent noodles from sticking together. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

10. 10

    Cut mushrooms into thin ⅛” slices. Rinse chicken