Hearty Chicken Marsala With Linguini Recipes

Steps:

• Heat a large pot over medium-high heat.
• Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
• Cook until chicken is no longer pink. Remove and set aside.
• Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
• Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
• *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
• Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
• When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
• Garnish with fresh parsley.
• Enjoy!

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Steps:

• Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.

Steps:

• Season "cutlets" with salt and pepper, set aside. Whisk eggs and water together for an egg wash. Season flour with salt and pepper in shallow baking dish. Heat a large skillet to med high, covering the bottom with vegetable oil. Dredge a cutlet through flour, then through egg wash, then back through flour; place in skillet. When both sides are golden brown and crispy remove to a separate platter for later use. Continue until all cutlets are browned off. In another large skillet, melt butter and add shallots, cook until translucent. Turn the heat up to med high and add mushrooms, saute until shallots are carmelized and the mushrooms are golden and just crispy at the edges. Add Marsala and garlic, stirring to deglaze the pan. Reduce the heat to med and follow package instructions for preparing the pork gravy in a separate mixing bowl; (usually whisking measured water into the dry ingredient). Add mixed gravy to simmering pan and continue to reduce to desired thickness. On a large serving platter make a bed of the linguini and arrange the cutlets down the middle from end to end. Generously cover the cutlets with the Marsala and mushroom sauce and serve.