grilled chicken marsala and farfalle

Name: Grilled Chicken Marsala and Farfalle
Prep time: 1 h
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 4 - 6 - boneless chicken breasts; 1/2 teaspoon(s) granulated garlic; 1/4 teaspoon(s) ground sage, divided; 1 teaspoon(s) salt, to taste; 1/2 teaspoon(s) pepper, to taste; 2 tablespoon(s) unsalted butter, divided; 2 tablespoon(s) olive oil, divided; 1/2 medium onion, chopped; 3 clove(s) garlic, minced; 1 1/2 ounce(s) proscuitto, diced; 8-10 - Cremini mushrooms, sliced; 2 tablespoon(s) all-purpose flour; 2 cup(s) Marsala wine, more if needed; 1 - 2 cup(s) unsalted chicken stock; 1 pound(s) dried pasta, your choice of short pasta, I used Farfalle; 1 - handful parsley, chopped; Pecorino Romano cheese, for garnish

(1 rating)

review

Recipe by

Monica Keleher

@MonicaKeleher

Methuen, MA

I had planned on making a regular chicken marsala for dinner. But, we got 65-degree weather for the first time this spring. So I had to open the grill and thought, "Hmm...why not make the sauce as I would with a regular marsala and then add the grilled chicken?" It was fantastic! This turned out to be more of a deconstructed saltimbocca. I hope you love it as much as the boys and I did.

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(1 rating)

yield 6 serving(s)

prep time 1 Hr

cook time 15 Min

method Stove Top

Ingredients For grilled chicken marsala and farfalle

4 - 6

boneless chicken breasts
1/2 tsp

granulated garlic
1/4 tsp

ground sage, divided
1 tsp

salt, to taste
1/2 tsp

pepper, to taste
2 Tbsp

unsalted butter, divided
2 Tbsp

olive oil, divided
1/2 md

onion, chopped
3 clove

garlic, minced
1 1/2 oz

proscuitto, diced
8-10

Cremini mushrooms, sliced
2 Tbsp

all-purpose flour
2 c

Marsala wine, more if needed
1 - 2 c

unsalted chicken stock
1 lb

dried pasta, your choice of short pasta, I used Farfalle
1

handful parsley, chopped
Pecorino Romano cheese, for garnish

How To Make grilled chicken marsala and farfalle

1
Mix the salt, pepper, garlic powder, and 1/8 tsp of sage in a small bowl. Sprinkle it on both sides of the chicken breasts and set aside.

2
In a deep saute pan melt 1 Tbsp of butter and 1 Tbsp of olive oil on low heat and add the onions. Saute for several minutes.
3
Add the garlic, prosciutto, and remaining 1/8 tsp of sage. Cook for a few minutes.
4
Add the remaining 1 Tbsp of butter and 1 Tbsp of olive oil. Add the mushrooms. Combine and mix until the mushrooms are getting a nice color. Add a pinch of salt and pepper.
5
Add the flour a little bit at a time to the pan. You want it to thicken the sauce, but not add enough to become a thick sauce.
6
Cook for a few minutes. Add the chicken stock and Marsala wine.
7
Allow to simmer and thicken.
8
While the sauce is simmering, light the grill or grill pan. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks.
9
Put a pot of water on to boil the pasta to your liking.
10
Remove the chicken when cooked and add it to the sauce. Simmer. Flip the chicken in the sauce and remove when the pasta is done.
11
Remove some sauce and mushrooms to set aside to top the dish.
12
Drain the pasta. Add it to the sauce and cook to marry the sauce and pasta.
13
Slice the chicken. Put the pasta on the bottom and the chicken in the sauce. Top with sauce and parsley. I also added some Pecorino Romano cheese.
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grilled chicken marsala and farfalle

Ingredients For grilled chicken marsala and farfalle

How To Make grilled chicken marsala and farfalle

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