Hearty Chicken Marsala With Linguini Recipes

CHICKEN MARSALA WITH PASTA

Steps:

• In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

CHICKEN MARSALA PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.

HEARTY CHICKEN MARSALA WITH LINGUINI

Steps:

• Season "cutlets" with salt and pepper, set aside. Whisk eggs and water together for an egg wash. Season flour with salt and pepper in shallow baking dish. Heat a large skillet to med high, covering the bottom with vegetable oil. Dredge a cutlet through flour, then through egg wash, then back through flour; place in skillet. When both sides are golden brown and crispy remove to a separate platter for later use. Continue until all cutlets are browned off. In another large skillet, melt butter and add shallots, cook until translucent. Turn the heat up to med high and add mushrooms, saute until shallots are carmelized and the mushrooms are golden and just crispy at the edges. Add Marsala and garlic, stirring to deglaze the pan. Reduce the heat to med and follow package instructions for preparing the pork gravy in a separate mixing bowl; (usually whisking measured water into the dry ingredient). Add mixed gravy to simmering pan and continue to reduce to desired thickness. On a large serving platter make a bed of the linguini and arrange the cutlets down the middle from end to end. Generously cover the cutlets with the Marsala and mushroom sauce and serve.