Thursday, January 1, 2009

Chicken Marsala with Herbed Linguine Pasta

For New Year's dinner, I decided to make something that would complement our white wine choices!! I was browsing my cookbooks and stumbled across this Chicken Marsala recipe. I have made this before and really liked it. So we decided to make it again for New Year's dinner! The pasta recipe actually calls for using angel hair pasta, but my husband really wanted linguine so we tried that this time. I got this recipe from one of my Taste of Home magazines. Taste of Home always has great recipes that are low maintenance. The mushrooms add such a great flavor to this dish.
Chicken Marsala
(adapted from Taste of Home Magazine)
2 boneless skinless chicken breasts
2 tablespoons all-purpose flour
3/4 teaspoon minced fresh basil
dash of salt and pepper
2 tablespoons butter, divided
2 1/4 cups sliced mushrooms
2 garlic cloves minced
1/2 cup white wine (Marsala Wine or you could use Chicken Stock) (I used Pinot Grigo since that is what I had at home and I loved it!)
1 1/2 teaspoons lemon juice
2 tablespoons parmesan cheese
Flatten chicken to 1/2 in thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken one piece at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms and garlic in remaining butter for 4-5 minutes or until tender. Add the wine or stock and lemon juice, stirring to loosen browned bits from pan. Bring to a boil. Cook until liquid is reduced by a third.
Return chicken to pan. Sprinkle with parmesan cheese. Reduce heat. Simmer uncovered for 1-2 minutes or until heated through.

Herbed Linguine (or Angel Hair) Pasta
(adapted from Taste of Home Magazine)
3 ounces uncooked Linguine or Angel Hair pasta
2 garlic cloves minced
1 tablespoon olive oil
1 tablespoon butter
1/4 cup parmesan cheese
2 tablespoons fresh basil minced
1 tablespoon fresh parsley minced
dash of salt, pepper and garlic salt
Cook pasta according to package directions. Meanwhile, in a small skillet cook garlic in oil and butter over medium heat for 2-3 minutes.
Drain pasta and add to skillet. Stir in parmesan cheese, basil, parsley, salt, garlic salt and pepper. Toss to coat. Cook and stir for 1-2 minutes or until heated through. Serve immediately with Chicken Marsala.

No comments:

Post a Comment

I really enjoy reading all your comments, thanks for stopping by!