marsala_done

Chicken Marsala

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CHICKEN MARSALA
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PRINT VERSION (PDF)
COOKING: THIS IS COOKED ON A STOVE TOP
ORIGINAL SOURCE
– INGREDIENTS –
8oz. Angel Hair Pasta
4 boneless skinless chicken breasts
Plastic wrap and meat tenderizing mallet
4 -5 tablespoons flour
2 tablespoons olive oil
8 -10 ounces sliced mushrooms – (PREP)
4 cloves garlic, sliced – (PREP)
2 cups marsala wine
3 cups chicken stock
salt
pepper

Once (PREP) Work Marked Above Complete
Time to Cook!

xxxxxxx (UNIT 1) BOIL NOODLES xxxxxxxx
Bring water to boil
Add: Salt to taste
Add 8oz. Angel Hair Pasta
Cook to specifications on pasta box
drain, rinse,
Set aside once cooked

xxxxxxx (UNIT 2) PREPARE / COOK CHICKEN xxxxxxxx
Between 2 layers plastic wrap
Add: 4 boneless skinless chicken breasts
With a meat tenderizing mallet
Pound: all breasts until they are ¼ inch thick
Dredge: all tenderized Chicken Breasts in flour

Over medium/high heat frying pan or wok
Add: 2 tablespoons olive oil
Add: Tenderized Chicken that has been dredged in flour
Cook chicken until almost done, 3-4 minutes per side
remove chicken from frying pan, set aside

xxxxxxx (UNIT 3) (SAUCE/COMBINE) xxxxxxxx
In same pan as chicken was cooked, over med. / High heat
Add: 2 cups marsala wine to frying pan
Scape pan bottom (deglaze)
Add: 8 -10 ounces sliced mushrooms
Add: 4 cloves garlic, sliced
Add:3 cups chicken stock
Cook for about 10 minutes, or until sauce is reduced by half
Add Chicken (UNIT 2) back into pan
cook for additional 10 minutes

xxxxxxx SERVE xxxxxxxx
Split angel hair pasta (UNIT 1) evenly among 4 plates
Add 1 piece of chicken to each plate and evenly
divide and apply sauce to each plate over chicken

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