Recipes
Spiral Pasta Chicken Marsala
18
Jun
Jun
Spiral Pasta Chicken Marsala
Ingredients
- 4 pieces chicken fillet
- 1/4 cup extra virgin olive oil
- salt and pepper
- MAYA All-Purpose Flour for dredging
- 8 slices prosciutto
- 3/4 cups Marsala wine
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1/4 cup butter unsalted
- 1/4 cup flat-leaf parsley chopped
- 500 grams spiral pasta cooked
Instructions
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Wrap chicken breast fillet in a plastic wrap and pound using a mallet, until they it is ¼-inch thick.
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Heat oil over medium heat in a large skillet.
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Put flour in a plate and season it with salt and pepper.
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Dredge both sides of the chicken cutlets in the seasoned flour, shake off excess flour.
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Fry chicken for 5 minutes on each side or until golden brown. Set aside.
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Lower heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some fat.
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Pour the Marsala in the pan and boil down for a few minutes to cook out the alcohol.
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Mix cornstarch and chicken stock and add to the pan and simmer to reduce the sauce slightly. Stir in butter and let it simmer again for a few minutes. Turn-off the heat.
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Place cooked spiral noodles in a plate and place fried chicken on top and pour in the Marsala sauce. Garnish with flat-leaf parsley.
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10. Serve.