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Yield: 3-4
Brian Carson
Chef
00:45
Prep
00:30
Cook
01:15
Total Time
Ingredients & Directions
Directions
Portobello Mushroom and Chicken Marsala with Penne Pasta
2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into 1" cubes
1/2 cup
Flour
3 tablespoons
Olive oil
1 cup
Onion, dicedÂ
2 tablespoons
Garlic, sliced
1 cup
Portobello mushroom, sliced
2 cups
Tuscan kale, chopped
1/2 cup
Marsala wine
1/2 teaspoon
Red pepper flakes
1/2 cup
Heavy cream
1 tablespoon
Marjoram
1 lb
penne pasta (cooked to package directions)
2 tablespoons
Basil, chiffonade
- In a mixing bowl, coat the chicken cubes with flour.
- In a 12" skillet placed over medium heat, add olive oil and sear chicken for 3-5 minutes or until browned.
- Add onion, garlic, Portobello, and kale, and cook for 1-2 minutes.
- Deglaze pan with marsala wine and reduce by half. (Caution: If cooking on a gas stove, remove from heat while adding alcohol as it may ignite.)
- Reduce heat to medium low, add pepper flakes and cream, and simmer until thickened; 2-3 minutes.
- Mix in marjoram.
- Server over cooked penne pasta and garnish with basil chiffonade.
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Portobello Mushroom and Chicken Marsala with Penne Pasta
Brian Carson
Chef
Yield: 3-4
00:45
Prep
00:30
Cook
01:15 Total Time
Ingredients
Directions
Portobello Mushroom and Chicken Marsala with Penne Pasta
2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into 1" cubes
1/2 cup
Flour
3 tablespoons
Olive oil
1 cup
Onion, dicedÂ
2 tablespoons
Garlic, sliced
1 cup
Portobello mushroom, sliced
2 cups
Tuscan kale, chopped
1/2 cup
Marsala wine
1/2 teaspoon
Red pepper flakes
1/2 cup
Heavy cream
1 tablespoon
Marjoram
1 lb
penne pasta (cooked to package directions)
2 tablespoons
Basil, chiffonade
- In a mixing bowl, coat the chicken cubes with flour.
- In a 12" skillet placed over medium heat, add olive oil and sear chicken for 3-5 minutes or until browned.
- Add onion, garlic, Portobello, and kale, and cook for 1-2 minutes.
- Deglaze pan with marsala wine and reduce by half. (Caution: If cooking on a gas stove, remove from heat while adding alcohol as it may ignite.)
- Reduce heat to medium low, add pepper flakes and cream, and simmer until thickened; 2-3 minutes.
- Mix in marjoram.
- Server over cooked penne pasta and garnish with basil chiffonade.
