Print
Rosemary Chicken Marsala
Ingredients
Scale
- 4 thinly sliced chicken breast
- 3 tablespoons Salt Sisters Garlicky Wild Mushroom rub & Seasoning
- 3 tablespoons Pinehurst Olive Oil Rosemary Olive Oil
- 1 large shallot, thinly sliced
- 3 cloves of garlic, minced
- 1 package of fresh mushrooms, sliced
- 3/4 cup of marsala cooking wine
- 3/4 cup low sodium chicken broth
- 1 package of Sicilia Organic Spaghetti, sold in store
- Freshly grated parmesan cheese for garnish
Instructions
- Season chicken breast with garlicky wild mushroom seasoning.
- Heat large skillet over medium high heat.
- Add rosemary olive oil and heat for approximately 30 second
- Add chicken into pan and cook for approximately 7 minutes, then flip and cook until 165 degrees (approximately 5 minutes). Remove from pan and place aside.
- Add shallots and a drizzle of olive oil if needed. Sauté for approximately 1minute.
- Add garlic and cook until fragrant.
- Add mushrooms.
- Add marsala and chicken broth and deglaze pan scraping up all the bits at bottom of pan, add 1 tablespoon of Garlicky Wild Mushroom Seasoning to the sauce.
- Reduce for approximately 5 minutes to 8 minutes on medium heat. Make sure to stay near and watch over the sauce as it reduces down quickly.
- In meantime, cook your pasta of choice in boiling water, drain.
- Spoon marsala sauce over the pasta, add chicken.
- Freshly grate parmesan cheese over top.