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Chicken & Sausage Marsala


  • Author: A Foodie Affair
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 1x

Description

Chunks of Italian sweet sausage & chicken, in a delicious thick buttery, Marsala sauce or pasta.


Ingredients

Scale
  • 8 oz (225 gm) chicken tenders
  • 1 c. (70 gm) sliced mushrooms, sliced
  • 1/4 c. (56 gm) roasted red peppers- sliced in strips
  • 2 oz (56 gm) sweet Italian sausage, sliced
  • 3/4 c. (180 ml) sweet marsala
  • 3/4 C. (180 ml) chicken stock
  • 2 Tbsp. (30 gm) unsalted butter, softened
  • 2 Tbsp. (15 gm) flour
  • 2 Tbsp. (30 gm) grated romano cheese
  • 1 Tbsp. (15 gm) fresh chopped basil (for garnish)
  • 1/2 lb. (230 gm) linguine or spaghetti

Instructions

  1. Cook pasta per instructions on the box at the same time you begin cooking this dish.
  2. Dredge chicken tenders in flour seasoned with salt and pepper.
  3. Place floured tenders in a large saute pan with enough olive oil to saute them.
  4. Cook chicken 3-4 minutes on one side and turn them over.
  5. Add in the sliced sweet sausage, sliced mushrooms and roasted red peppers, and saute for another 5 minutes turning the chicken after it has been browned on the other side.
  6. Add all but 2 ounces of Marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute, then add the chicken stock and a pinch of black pepper.
  7. Reduce heat and continue to cook while sauce is reducing.
  8. Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor.
  9. As the sauce begins to thicken, lower heat to simmer, and add remaining Marsala and grated cheese.
  10. Serve over pasta, garnish with fresh chopped basil and enjoy!
  • Category: Main Dish
  • Cuisine: Tuscan Italian