6-9 slicechicken tenders,rinsed
1/3 call purpose flour
1 Tbspcreole seasoning
2 Tbspolive oil
4 Tbspmargarine or butter
2 1/2 csliced mushrooms
1 1/2 cmarasala cooking wine
2 cchicken broth
·salt and pepper
1 lbbox of bow tie pasta (fanfalle)
How to Make Chicken Marasala
- Combine the flour and creole seasoning in a shallow pan. Dredge the chicken pieces in the seasoned flour mixture, shaking off the excess flour.
Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken pieces until golden brown on both sidees, about 3 minutes each side.(but not cooked all the way) Transfer chicken to a plate ;set aside.
- Add another Tablespoon of margarine to the pan and add the mushrooms. Cook stirring until they are golden brown on both sides.
Now add the the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- When the wine has reduced by half, add the chicken broth and cook for 5 minutes or until the sauce has thickened slightly. ( add a little sifted flour if needed to thicken sauce)
Lower heat to medium and return the chicken pieces to the pan and continue to cook until the sauce has thickened,about 8 minutes.