![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/02\/chicken-marsala.jpg\" "\\"chicken")
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You need :<\/p>\n
about 2 lbs boneless chicken thighs \/ breasts<\/p>\n
1\/2 cup of flour<\/p>\n
1 tbsp. of essence of emeril<\/p>\n
3 cups of mixed mushroom , i used button mushrooms and shiitake mushrooms<\/p>\n
1 1\/2 cup of marsala wine<\/p>\n
2 cups of chicken stock<\/p>\n
1. In a skillet , heat olive oil .<\/p>\n
2. Mix flour and the essence , dredge the chicken on the flour , and then brown 4 minutes on each side on the skillet .<\/p>\n
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 .<\/p>\n
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 .<\/p>\n
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 .<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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 .<\/p>\n","protected":false},"author":16,"featured_media":1713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1227"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1227\/revisions"}],"predecessor-version":[{"id":1230,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1227\/revisions\/1230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1713"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}