A great italian dish when you have boneless chicken laying around and marsala wine in the fridge . I used boneless chicken thighs , since we’re more into dark meat compared to white meat .. but whatever kind of meat you use , it doesn’t matter . It will still be delicious . I double the sauce in making this chicken marsala because they’re so good . Make sure you get a good marsala wine , because it is the key component in this recipe .
You need :
about 2 lbs boneless chicken thighs / breasts
1/2 cup of flour
1 tbsp. of essence of emeril
3 cups of mixed mushroom , i used button mushrooms and shiitake mushrooms
1 1/2 cup of marsala wine
2 cups of chicken stock
1. In a skillet , heat olive oil .
2. Mix flour and the essence , dredge the chicken on the flour , and then brown 4 minutes on each side on the skillet .
3. Add little bit more olive oil , add the mushrooms , cook until liquid are all gone from the mushroom , probably about 4-5 minutes . Add marsala wine , and scraping the bottom of the skillet , bring to boil , until reduced by half , then add the chicken stock , bring to boil again . Put the chicken back in and cook until the sauce thicken slightly .
4. For aglio et olio , choose pasta of your choice , normally would be thin spaghetti , then minced about 8-10 cloves of garlic , mix with 1/2 cup of olive oil and 2 tsp . salt . Pour into the skillet , and put the heat on low , cook about 8 minutes , do not let the garlic get too brown or it will be bitter . The best way is to add the garlic mix into the skillet , then turn the heat on to low . Once it’s done , pour into a big bowl , add your cooked pasta , and mix well , add salt to your taste . Sprinkle with chopped parsley .
Make sure you use a really good sweet marsala wine , my first picture ( with the lighter color ) wasn’t using the best wine , the taste even though it was still good but could be better . The picture with the dark sauce , has a really good wine , and the result was outstanding ! The best sauce for chicken marsala ! So , be willing to spend a little more to have a really good treat with this dish .