Winter is the season for hot and hearty meals and menu-wise, it’s always been my favorite time of the year. The weather may be cold and grey, but the kitchen is hot and hoppin’. Soups, stews, and pasta dishes make a regular appearance at our evening dinner table. Warm, crusty breads with farm fresh butter are never far behind. Nothing compares to that soul pleasing feeling of being warmed from the inside out by a meal filled with comfort food goodness.
Chicken Marsala is one such cold weather favorite. Wine and poultry are soul mates; I’m convinced of it. Add in a handful of mushrooms and you can add it to my list of favorite holy trinities in the culinary world. I usually make the more traditional version of breasts over noodles, but I thought this go round I might stir things up a bit by twisting it into it’s own unique pasta creation. The result is nothing short of delectable.
Begin your comfort creation by mixing together a little flour, salt and pepper into a baggie or bowl. Toss in a couple cubed chicken breasts and get them get good and coated.
Warm up a pat of butter and a swirl of oil into a sauce pan on high heat. Add the chicken and cook until they start to take on a gorgeous golden brown color.
In the same pan, brown up a handful of mushrooms and onions. Toss in a tablespoon of the leftover flour mixture and coat the veggies well.
Time for a little wine. Add in a hearty pour of marsala and chicken broth. Heat until the mixture begins to thicken. Nom Nom. Now add in a squeeze of fresh lemon, a dollop of dijon and a pinch of rosemary.
Turn the heat down to a simmer and finish it off with a splash of heavy cream and a spoonful of Parmesan cheese.
Toss back in the reserved chicken and you’re ready to plate.
Grab yourself a bowl, dangle a healthy portion of noodles into the bottom and top with the finished chicken and mushroom sauce.
With culinary comfort like this warming my soul, winter is welcome for dinner at our house any night of the week.
This dish will be a part of the Gojee virtual potluck. Starting on Thursday, January 26, you can find this dish along with other potluck dishes fellow gojee contributors shared. Simply jump on over to gojee.com and enter “gojee potluck” into I Crave. You can also follow #gojeepotluck on Twitter. Hope you’ll stop by!
Chicken Marsala Pasta
Yield: 4 Servings (approx. 1.5 Cups each)
Total Time: 30 min
Ingredients:
1/2 Pound Chicken, Cubed
1/4 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
3 Tbsp Butter
1 Tbsp Canola Oil
8 Oz. Sliced Mushrooms
1/2 Onion, Chopped
3 Cloves Garlic, Minced
1/2 Cup Marsala Wine
1/2 Cup Chicken Broth
1/2 Lemon, Juiced (about 1.5 tsp)
1 Tbsp Dijon Mustard
1 Tbsp Rosemary
1/4 Cup Heavy Cream
1 Tbsp Parmesan Cheese
Directions:
In a medium sized baggie or bowl, combine the flour, salt and pepper.
Add in the chicken and shake to coat.
In a large saucepan set to medium high, heat up 1 tablespoon of the butter and the canola oil.
Add the chicken to the pan, reserving 1 tablespoon of the flour mixture, and cook until golden brown on the outside with no pink remaining.
Remove the chicken from the pan and set to the side. In the same pan heat up the remaining 2 tablespoons of butter on medium heat.
Add in the mushrooms, onion and garlic. Saute for about 5 minutes or until onions are translucent and cooked.
Sprinkle the reserved flour back in the pan and stir to coat.
Add in the wine and broth and heat until sauce begins to thicken.
Stir in the lemon juice, dijon mustard and rosemary.
Turn the heat down to a simmer and add in the cream and Parmesan cheese.
Toss the reserved chicken back in and stir to coat.
Serve over freshly cooked pasta.
Comments
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I am new to Pinterest and just spotted your great recipe; I know this is going to be GOOD!
Rita
This looks wonderful. Chicken, wine and mushrooms really is a fantastic combination!
Oooh, Dijon in the Marsala sauce! That’s a great idea. I think I need to try it next time I make Marsala (which is fairly often).
I can almost taste it now…! Yum…!
oh yummy, julie–true comfort food!! anne
I love that you added rosemary! it gives everything a really nice flavour, the pasta looks so creamy and quite delicious
Love the colors and the flavors! I need to do this soon!!
yum!
Such a pretty dish…I even love the place mat you used here. You just have an amazing knack for making things look good!
I often make this in a chicken pot pie version, but after reading this I’m serving it with pasta next time. Looks so comforting!
Oh God, you reminded me of how much i have missed chicken Marsala! I must make it sometime soon!
What a great idea! I haven’t had Chicken Marsala in ages
I am grocery shopping tomorrow and this is SO on the menu!
Love your blog. Its so slick! Hope you don’t mind if we put a link to your recipe here:
http://www.myrecipepost.com/cgi-bin/auction/auction.pl?category=pasta&item=4516669980
Thanks,
Shurik
this was nice!!! I used veal instead of chicken because that’s what I had already. skipped the dijon (don’t really like mustard) and parmesan (I forgot). and it turned out great!!! oh you say “serves 4”? well, I finished it all by myself 🙂