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Jan
14

Chicken Marsala over Spaghetti Bordelaise

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Welcome back to Food Flavor Fun.  A place to find food for real people with great flavor.  Make it for someone you love tonight and ignite the fires of fun.

Thursdays are all about main dishes.  I fixed this one last night.  I’ve always enjoyed this dish at restaurants.  I never knew that it was so easy to make at home.  Hi highly recommend this one.  It’s easy, has lots of flavor, not a lot of prep time and the cooking time is short as well.  Enjoy!

Chicken Marsala over Spaghetti Bordelaise

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper (yeah, that pepper mill again!)
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons extra virgin olive oil
  • handful of baby carrots julliened
  • 2 teaspoons minced garlic
  •  2 cups fresh mushrooms
  • 3 teaspoons flour
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth

Rinse chicken breasts and pat dry, season each side of the chicken with salt,  pepper and cayenne.  Heat oil in a large non-stick skillet over medium high heat.  Add chicken and cook through, about 3 minutes each side.  Transfer chicken to a plate of platter and keep warm.

Add julliene carrots and garlic to the skillet.  Sit fry the veggies until soft.  Add the mushrooms to the skillet.  Stir frequently until browned.  If the mushrooms are a bit dry, add a little more olive oil.  Sprinkle the mushrooms with the flour, stirring to blend.  Add the wine and the broth, bring to a boil.  Cook, stirring occasionally until sauce thickens, about 3 minutes.

Spaghetti Bordelaise:

  • 1 pounds dried spaghetti
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup green onions
  • 2 tablespoons white wine
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons melted unsalted butter
  • 1/2 cup chopped fresh parsley
  • 1 cup finely grated Parmesan

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.

Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.

Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.

To Serve, place a serving of the spaghetti in the center of the plate, place a chicken breast on top of the spaghetti and spoon a good helping of the sauce and mushrooms over all.  Sprinkle with some fresh parmesan cheese.  Dig in!

Enjoy!

Categories : Main Courses

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