grilled chicken marsala and farfalle
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.
Blue Ribbon Recipe
This recipe turns chicken marsala into a summer meal. Pasta is tossed in a thick sauce has the distinct robust flavor of marsala wine and is full of fresh mushrooms, onions, and prosciutto. It's topped with a sliced grilled chicken breast and then drizzled with a bit more sauce. The presentation elevates this pasta meal and gives it a restaurant-quality feel.
Ingredients
- 4 - 6 - boneless chicken breasts
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground sage, divided
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 ounces proscuitto, diced
- 8-10 - Cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups Marsala wine, more if needed
- 1 - 2 cups unsalted chicken stock
- 1 pound 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
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Step 1Mix 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. -
Step 2In 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.
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Step 3Add the garlic, prosciutto, and remaining 1/8 tsp of sage. Cook for a few minutes.
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Step 4Add 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.
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Step 5Add 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.
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Step 6Cook for a few minutes. Add the chicken stock and Marsala wine.
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Step 7Allow to simmer and thicken.
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Step 8While 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.
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Step 9Put a pot of water on to boil the pasta to your liking.
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Step 10Remove the chicken when cooked and add it to the sauce. Simmer. Flip the chicken in the sauce and remove when the pasta is done.
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Step 11Remove some sauce and mushrooms to set aside to top the dish.
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Step 12Drain the pasta. Add it to the sauce and cook to marry the sauce and pasta.
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Step 13Slice 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
