In the Kitchen: Chicken Marsala




Ingredients

1 POUND FETTUCCINI PASTA
1 TBL SALT
1 GALLON WATER

Directions

BRING WATER AND SALT TO A BOIL INCREASING SALT IF NEEDED TO TASTE. SLOWLY DROP FETTUCCINI NOODLES SEPARATELY AS POSSIBLE AND COOK TO AL DENTE (STILL FIRM WHEN BITTEN) APPROX. 6 MINUTES.

ADD 1 TBL EXTRA VIRGIN OLIVE OIL TO PREVENT FROM STICKING.

IN A SKILLET HEAT 3 TBL SPOONS OF VIRGIN OLIVE OIL ON MEDIUM HEAT ALONG WITH 2 TBL MARGARINE.

PLACE 6/4OZ BONELESS SKINLESS CHICKEN BREATS INTO FLOUR TO COAT, PLACE INTO OIL TO COOK BOTH SIDES. WHEN CHICKEN IS ALMOST DONE PULL THE CHICKEN OUT AND LET IT REST ON A PAPER TOWEL TO DRAIN.

IN THE SAME SKILLET ADD 1 TBL MINCED FRESH GARLIC
2 CUPS SLICED CREMINI MUSHROOMS
1 CUP MARSALA WINE

COOK FOR ABOUT 10 MINUTES SCRAPING THE BOTTOM OF THE PAN FOR ALL THE GOODNESS.

ADD 2 CUPS CHICKEN STOCK, 1 CUP HEAVY CREAM AND ADD CHICKEN BACK TO THE PAN AND COOK FOR 5 MINUTES. SERVE OVER PASTA. ENJOY.