Chicken Marsala And Fettucinni With Rosemary Gravy
From angelamarquardt 16 years agoIngredients
- salt and pepper to taste shopping list
- 3/4 lb. fetticini, (or pasta you like) shopping list
- 4 chicken breast cutlets shopping list
- 4 tbs. extra virgin olive oil shopping list
- 12 shitake mushrooms thinly sliced shopping list
- 2 portabello mushroom caps shopping list
- 2 large garlic cloves shopping list
- 4 tbs. butter (1/2 stick) shopping list
- 2 tbs. fresh minced rosemary shopping list
- 2 tbs. tomato paste shopping list
- 2 tbsp. flour shopping list
- 1 1/2 c. chicken stock shopping list
- 1 Tbsp. worcestershire sauce shopping list
- 2 tbsp. capers shopping list
- 1/2 c. marsala wine shopping list
- grated romano cheese 2 hanfuls of arugula, or baby spinach thinly sliced for garnish shopping list
How to make it
- Put on a large covered pot of boiling water for the past. When it comes to a boil salt the water, put in pasta and cook according to package
- While pasta is cooking, season chicken with salt, and pepper. Heat large skillet with 2 tablespoons of EVOO (olive oil) over med-high heat. brown chicken lightly on both sides, then remove to warm oven to keep warm.
- In the same skillet,add remaining oil, and 1 clove garlic cook for 1 minute ( do not burn!) Add Musrooms, and cook 8-10 min, or until browned, and tender
- While mushrooms are cooking start rosemary gravy. In a deep medium skillet, melt 2 tablespoons of butter into the tomato paste over med. heat. add rest of the garlic,cook for 1-2 minutes. Add rosemary cook 1 minute. Then add flour into your infused tomato paste,a nd cook for 5 minutes stirring with a wisk for 5 min, or until thickened. Season with salt, and pepper to taste.
- Add capers to cooked mushrooms and Marsala. Reduce for 1-2 minutes. Add rest of butter incorperate into sauce, and warm it through.
- Drain psta, and toss with gravy.and a handful of cheese. Add chicken to Marsala sauce, and serve chicken next to pasta, and scatter arugula or spinach across both for garnish
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