Description
A quick and comforting dish featuring tender chicken, flavorful mushrooms, and a rich Marsala sauce tossed with hearty pasta.
Ingredients
- 1 lb Pappardelle or Long Pasta
- 2 ½ – 3 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
- ¼ cup All-Purpose Flour
- 1 tsp Dried Oregano
- 1 ½ tsp Kosher Salt (divided)
- ¼ tsp Black Pepper
- 4 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Unsalted Butter (divided)
- 2 pints White Button Mushrooms (sliced)
- 2 medium Shallots (thinly sliced)
- ¾ cup Dry Marsala Wine
- ¼ cup Sherry Vinegar
- 2 Tbsp Balsamic Vinegar
- ¼ cup Parmigiano Reggiano (grated)
- 2 Tbsp Fresh Parsley (chopped)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a bowl, mix the flour, dried oregano, 1 teaspoon of salt, and black pepper.
- Coat the chicken pieces in the flour mixture.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Add the mushrooms and shallots, cooking until softened, about 5 minutes.
- Pour in the Marsala wine, scraping up any brown bits from the pan. Allow it to simmer for about 3 minutes.
- Add the sherry vinegar, balsamic vinegar, and the remaining salt. Stir well.
- Return the chicken to the skillet and simmer for another 5 minutes.
- Toss in the cooked pasta and mix everything together.
- Serve with grated Parmigiano Reggiano and fresh parsley sprinkled on top.
Notes
For added richness, stir in a little cream at the end before serving. Adjust the seasoning as needed for optimal flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian