A variation on traditional Italian Scaloppini dishes, this wine and mushrooms blend sets it apart from other chicken recipes. Delicious.Difficulty: Easy
Cuisine Italian
Keyword Chicken
Method Stove Top
Prep Time 8 minutesminutes
Cook Time 22 minutesminutes
Total Time 30 minutesminutes
Servings 4
Equipment
5 - 6 Qt Pot to boil Pasta
10" skillet
Shallow Dish
INGREDIENTS
4Chicken Breasts - Boneless Skinless
½CupAP Flour
¼Tsp.Salt
¼Tsp.Pepper
2Tbsp.EVOO
2ClovesGarlic - Finely Chopped
1CupFresh Mushrooms - Sliced
1Tbsp.Parsley Flakes
½CupDry Marsala Wine
8Oz.Linguine Noodles - Cooked al denté
INSTRUCTIONS
Cook Pasta to al denté per package directions.
While pasta is cooking, pound Chicken Breasts to 1/4" thickness between sheets of plastic wrap.
In shallow dish, mix flour, salt and pepper.
Coat chicken with flour mixture; shake off excess flour.
Heat oil over medium-high heat in 10" skillet. Sauté garlic, mushrooms and parsley for 5 minutes, stirring frequently.
Add chicken to skillet. Cook about 8 minutes, turning once, until brown.
Add wine. Cook 8 minutes or until chicken is no longer pink in center (165°F).
Serve over pasta.
Notes
Linguine is the preferred pasta but any will be delicious.