Categories: Meals
Ingredients
- 2 Parsley Sprigs
- 2 Garlic Cloves
- 6 oz. Cremini Mushrooms
- 2 Boneless Skinless Chicken Breasts
- 2⅕ oz. Flour
- 6 oz. Spaghetti
- 4 fl. oz. Marsala Wine
- 2 tsp. Chicken Base
- 0.9 oz. Butter
Directions
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Preheat oven to 375 degrees. Prepare a baking sheet with foil. Bring a medium pot of lightly salted water to a boil. Place a colander in the sink. Thoroughly rinse produce and pat dry.
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Stem and coarsely chop parsley. Mince garlic. Cut mushrooms into thin 1/8" slices. Rinse chicken breasts and pat dry.
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Heat a medium pan with 2 tsp. olive oil over medium-high heat. Place flour on a plate. Season chicken with ½ tsp. salt and a pinch of pepper and dip in flour, coating completely. Shake off excess and place chicken in hot pan. Cook 2-3 minutes per side, or until golden brown. Transfer chicken to prepared baking sheet and bake 6-8 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. No need to wipe pan clean.
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Add spaghetti to boiling water and cook 8-10 minutes, or until al dente. Drain in colander and return to pot. Toss with 1 tsp. olive oil to prevent sticking and set aside.
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In same pan used for chicken, warm residual juices, garlic, and 1 tsp. olive oil over medium heat for 1 minute, or until garlic becomes aromatic. Add mushrooms and cook 2-3 minutes. Add Marsala wine, chicken base, and ½ cup water and reduce by half, stirring occasionally, 3-4 minutes. Remove pan from heat and whisk in butter until fully incorporated.
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Add a serving of spaghetti to plate. Top with chicken and any accumulated juices. Spoon Marsala sauce and mushrooms over chicken and around plate. Garnish with parsley and a pinch of pepper.