Ingredients

• 2 chicken breasts, cut up into decent bite-sized pieces

• 1-2 TBSP butter

• 2 shallot bulbs sliced thin (julienne)

• 3-4 cloves fresh minced garlic

• 10-12 oz sliced mushrooms (cremini with optional mix of porcini/shitake)

• fresh chopped parsley

• 1/4 cup marsala wine

• 2 cups heavy whipping cream

• fetuccine/linguine/penne pasta (3 servings)

• fresh grated parmesean cheese (top pasta when plating)

• salt/pepper to taste

 

Directions

1. heat large pot of water; salt heavily when boiling

2. season chicken pieces with salt/pepper

3. in a large skillet, add 1 tbsp butter on medium heat and cook chicken (about 90% done. it will -finish cooking in sauce); remove chicken set aside

4. add shallots and garlic to the pan (add more butter if needed)

5. add mushrooms to shallots/garlic

6. when mushrooms have cooked down with no more liquid, add marsala and reduce by half (5 min)

7. add pasta to water at the same time you add the marsala to the mushroom mixture

8. add heavy cream and most of the parsley; simmer until cream starts to thicken

9. when pasta is 1 min out from being fully cooked, add pasta directly to mushroom cream mixture to finish cooking

10. addsalt/pepper to taste and chicken to mixture to finish cooking (1 min)

11. plate pasta; top with fresh parmesean and remaining parsley

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