CHICKEN MARSALA OVER NOODLES
2 Tbsps Olive Oil
3 Tbsps Butter
8 Each Boneless and Skinless Chicken Breast Halves (About 3 pounds) Pounded 1/2 inch thick, then cut crosswise in 6 pieces each.
1/3 Cup All Purpose Flour
1 Cup Dry Marsala Wine (I use the cooking wine because we don't drink it and it lasts longer)
2/3 Cup Salt Reduced Chicken Broth
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 1/2 Tsps Corn Starch (Corn Flour)
1 Pound Fresh Pasta Egg Noodles (You can get these frozen at WalMart)
2 Tbsps Snipped Fresh Chives
1. In a large frying pan, heat oil and 1 tablespoon butter until foam subsides. Dredge chicken in the flour, shaking off excess. Add 1/2 the chicken to pan and saut� for 6 minutes, or until golden brown and cooked through. Transfer chicken to a large plate. Repeat with remaining chicken.
2. Pour off any fat remaining in frying pan. Add Marsala to pan, scraping up any browned bits. Bring to a boil over high heat and cook for 2 minutes. Add stock, salt and pepper and return to a boil and boil for 1 minute. Mix the cornstarch with 1 tablespoon water to make a smooth paste; add to pan and cook, stirring constantly for 1 minute, or until sauce is slightly thickened. Remove from heat and swirl in 1 tablespoon butter.
3. Meanwhile, in a large pot of boiling water, cook pasta until al dente, following packet instructions. Drain, reserving 1/2 cup of pasta cooking water.
4. Return hot pasta to the pot and toss with reserved cooking water and remaining butter.
5. Divide pasta among serving plates, arrange chicken on top and spoon sauce over. Sprinkle with chives and serve.
Servings: 8
3 Tbsps Butter
8 Each Boneless and Skinless Chicken Breast Halves (About 3 pounds) Pounded 1/2 inch thick, then cut crosswise in 6 pieces each.
1/3 Cup All Purpose Flour
1 Cup Dry Marsala Wine (I use the cooking wine because we don't drink it and it lasts longer)
2/3 Cup Salt Reduced Chicken Broth
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 1/2 Tsps Corn Starch (Corn Flour)
1 Pound Fresh Pasta Egg Noodles (You can get these frozen at WalMart)
2 Tbsps Snipped Fresh Chives
1. In a large frying pan, heat oil and 1 tablespoon butter until foam subsides. Dredge chicken in the flour, shaking off excess. Add 1/2 the chicken to pan and saut� for 6 minutes, or until golden brown and cooked through. Transfer chicken to a large plate. Repeat with remaining chicken.
2. Pour off any fat remaining in frying pan. Add Marsala to pan, scraping up any browned bits. Bring to a boil over high heat and cook for 2 minutes. Add stock, salt and pepper and return to a boil and boil for 1 minute. Mix the cornstarch with 1 tablespoon water to make a smooth paste; add to pan and cook, stirring constantly for 1 minute, or until sauce is slightly thickened. Remove from heat and swirl in 1 tablespoon butter.
3. Meanwhile, in a large pot of boiling water, cook pasta until al dente, following packet instructions. Drain, reserving 1/2 cup of pasta cooking water.
4. Return hot pasta to the pot and toss with reserved cooking water and remaining butter.
5. Divide pasta among serving plates, arrange chicken on top and spoon sauce over. Sprinkle with chives and serve.
Servings: 8