Shelly's Recipe

CHICKEN MARSALA SERVED WITH VERMCELLI

Category: Chicken

Chicken breasts sliced thin
Flour
1 garlic clove minced fine plus 1/2 teaspoon garlic powder
Salt and pepper to taste
Plastic bag
1/2 cup milk
Olive oil for frying
1 lb vermicelli

In a large plastic bag, add around 1 cup flour, salt, pepper, garlic. Shake together. In a large bowl add milk, place chicken into the milk. Add the milk coated chicken to the flavored flour. Coat evenly. Fry floured chicken in olive oil till nicely browned on both sides and cook evenly. Set aside in a baking dish and keep warm in oven on low.

Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 tsp minced garlic
1 lb sliced shittake, baby bella or regular mushrooms cleaned boiled for 7 to 8 minutes set aside
1/2 cup dry marsala wine or any brand
3/4 cup chicken stock
3 1/2 tsp cornstarch
1 tsp minced fresh parsley
3 tbsp heavy cream
1/4 tsp black pepper optional

Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.

Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed. If gets too thick add more wine.

Boil pasta according to package directions in boiling water, toss in 4 to 5 tbsp of olive oil in a bowl with pasta and cover to keep warm.

Arange chicken on platter spoon sauce over each piece.sprinkle with more parsley, place pasta on the dish add more marsala sauce on top and serve.