Penne Marsala with Chicken
Cook Time: 8 minutes
Chef: Philip Mannino
Restaurant: Roma Ristorante Italiano, Richmond, Virginia
"Born in Richmond, VA to parents from Palermo, Sicily (Italy). My Family and I own two Italian Restaurants. I have been in the family business ever since I was a young boy. I have grown up in the business and have worked from Bus boy to server to manager and lead chef. I have been cooking for the last 5 years with 11 years of total restaurant experience. I've learned a great deal of cooking from my mother and grandmother who have brought their cooking expertise straight from Italy. I have incorporated their traditional styles with a new flare."
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- 3/4 cup all purpose flour
- 1 (8 ounce) boneless, skinless chicken breast sliced in half
- 5 tablespoons butter
- 3 cups fresh sliced mushrooms
- 5 ounces Colombo Marsala wine
- 1 Teaspoon chicken base
- 4 ounces chicken stock
- Salt & pepper
- Penne Noodles
- Parsley (garnish)
Have the penne noodles already cooked and ready to mix in before you begin
Place the all purpose flour on a flat plate. Press the two halves of chicken breast in the flour firmly on both sides. Shake softly to remove excess flour.
Heat the butter in a large skillet onmedium heat until the butter is almost melted down. Place the 2 pieces of chicken breast in the skillet and cook on both sides until brown. Adjust the heat slightly higher to cook the chicken breasts(medium heat). Set chicken aside on a plate.
Add the sliced fresh mushrooms into the skillet and cook on medium high heat until mushrooms begin to soften. While the mushrooms are cooking, cut the chicken in slices up to 2 to 3 inches long. Add Chicken into skillet when mushrooms become soft and brown.
Add the Colombo Marsala Wine and bring to a boil. Lower the heat to medium heat and add the chicken base and stir. Add the chicken stock once the base has dissolved. Cook until the sauce begins to thicken. Add salt and pepper then the penne noodles and mix making sure the noodles mix well with the sauce. Plate and garnish with parsley and it is ready to serve!
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