CHICKEN MARSALA

CHICKEN MARSALA


The Chicken:

4 boneless chicken breast halves (approx. 2 pounds)

½ cup flour

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

2 tablespoons olive oil

4 tablespoons butter


The Sauce:

2 tablespoons butter

1 medium onion, chopped

6 garlic cloves, chopped

2 tablespoons fresh sage, chopped

1 pound mushrooms, sliced

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Spice Blend

2 tablespoons corn starch

1 cup Marsala wine

1 cup chicken broth

1 cup heavy cream


Egg noodles, cooked al dente according to package directions

Garnish - Sage leaves fried in 2 tablespoons butter and parmesan cheese for sprinkling


Cut your chicken breasts in half horizontally (butterfly) to make 2 thin cutlets.  Then, place each cutlet in a large ziplock bag and pound with a mallet until they are an even ½” thickness all over.


Combine the flour, salt, pepper, and Ciao Bella Seasoning in a large ziplock bag.  Shake to mix. Then, shake each breast in flour mixture until coated.  Shake off excess.


Heat olive oil and butter in a large skillet over medium high heat.  Brown each chicken breast on both sides until just cooked through, about 2 minutes per side.  Remove chicken from skillet and cover with foil to keep warm while you make the sauce.


Add the remaining 2 tablespoons of butter to the pan drippings.  Cook the onions, garlic, and chopped sage over medium high heat until soft and fragrant, about 3 minutes.  Add mushrooms and cook, stirring frequently, until soft and mushrooms are lightly browned, about 5-6 minutes. 


Add the salt, pepper, Ciao Bella, and corn starch to the pan, stirring until all of the cornstarch is absorbed.  Add Marsala and chicken broth and cook, stirring until the sauce begins to thicken and turn glossy.  Add the heavy cream and bring to a boil, stirring.  Reduce heat to a simmer and cook 4-5 minutes more until a thick rich sauce has formed.


Add chicken back into the pan and cover with sauce.  Cook on low for 2-3 until chicken is heated.


Serve over warm egg noodle and garnish with fried sage leaves and parmesan.

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