Tonight’s dinner was my own ”cheater” version of chicken marsala – one of Rosanne’s favorite dishes.
My version is a bit of a hodgepodge without a recipe but here my take.
Ingredients:
- 2 Tbls Olive Oil
- 2 tsp corn starch
- 1 lb chicken breast
- 1 cup milk or 1/2 cup half-n-half
- 1 onion, chopped
- 4 cloves garlic
- salt and pepper to taste
- 2 cups chicken stock
- 1 cup Marsala Wine (or more to taste)
- 1 tsp oregano or majorum
- 1 tsp dried parsley
- 1 lb spaghetti or other pasta
- 2 tsp butter
Directions:
Heat olive oil in large pan with lid
Season chicken with salt and paper.
Dredge in corn starch and shake off excess
Fry chicken breast until mostly cooked through
Add onions and garlic
Saute onions and garlic
When lightly browned add spaghetti to pan
Add chicken stock, oregano, parsley, stock, marsala wine, milk, butter
Add more stock or water to cover spaghetti, if needed
Season with salt and pepper as desired
Cover with lid and bring to boil, then set heat to low
Simmer until spaghetti is almost cooked through
Remove lid, raise heat to medium and reduce sauce to consistency of your choice
Serve