Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.
The flour-coated pounded chicken breast halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves – pounded to 1/4-inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced mushrooms
- 1 cup Marsala wine
- 1/2 cup chicken broth
The key of this recipe is the Marsala wine.
Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.
Source: South Arm Community Kitchen
|In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
|Pound the chicken breast to 1/4-inch thick.
|Coat the chicken pieces in the flour mixture.
|In a large pot, cook the fettuccine in salted boiling water as per instruction on the package.
|Meanwhile, in a large skillet, melt butter in oil over medium heat.
Place chicken in the pan, and cook until lightly brown. Turn over chicken pieces to brown the other sides.
Remove to a plate and repeat until all the chicken pieces are brown.
|In the same skillet, add mushrooms pieces. Add some pasta water and scrape the bottom brown bits to extract the flavour.
|Return chicken pieces to the pan. Add the Marsala wine.
|Add the chicken broth. Cover the skillet and simmer for 10 minutes, turning once, or until no longer pink and juices run clear.
If the sauce is too runny, add some cornstarch mixed with cold water to thicken the sauce.
|Drain the fettuccine.
|Toss the chicken Marsala sauce into the fettuccine. Serve immediately.