Chicken Marsala with Mushrooms and Asparagus

• Meat

  • 4 Chicken thighs, boneless skinless

• Produce

  • 1 bundle Asparagus
  • 8 oz Baby bella mushrooms
  • 2 cloves Garlic
  • 1 Parsley, fresh

• Canned Goods

  • 3/4 cup Chicken broth, low-sodium

• Pasta & Grains

  • 8 oz Angel hair pasta

• Baking & Spices

  • 1 All-purpose flour
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Maitre d'hotel butter
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 3/4 cup Marsala wine

Found on vodkaandbiscuits.com

Description

Ingredients

• 1 bundle asparagus
• 4-5 boneless skinless chicken thighs (or 4 thinly sliced breasts*)
• All-purpose flour for dredging
• Olive oil as needed
• Sea salt and black pepper as needed
• 8 oz. baby bella mushrooms, quartered
• 2 cloves garlic, minced
• 3/4 cup Marsala wine
• 3/4 cup low sodium chicken broth
• fresh parsley to garnish
• Parmesan Cheese to garnish
• 2 tablespoons Maitre dhotel Butter, for the pasta if preferred (see post for recipe)
• 8 oz. angel hair pasta, preferably Buitoni brand

Directions

• Preheat the oven to 400 First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1 pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken. Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet. Add about 1/2 cup of flour to a plate. Season with salt and pepper for flavor. Dredge each chicken piece in flour. When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good! Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon. Reduce the heat to medium and cook the mushrooms 3 minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms. Add the garlic and cook 45 seconds until fragrant. Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol. Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. See notes below for hints! Stir in the roasted asparagus once the sauce forms. Taste and add salt and pepper as needed. Snug the chicken pieces into the sauce, and allow to re-heat for 2-3 minutes. Add chopped parsley for garnish. Cook pasta according to directions. Fresh pasta (such as Buitoni) only takes 2 minutes to cook. If you are using dried pasta, just cook earlier in the recipe. Toss pasta with 3-4 tablespoons of the Maitre dhotel Butter (see post). Serve with a side of herbed pasta and lots of Parmesan cheese!

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