Mushrooms and chicken with Marsala gravy
List of Ingredients
8 ounces penne pasta
1 1/3 pounds boneless, skinless chicken-breast halves, fresh or frozen
2 teaspoons olive oil
1 large onion (for 1 cup slices)
1 package (8 ounces) already-sliced fresh mushrooms
1 package (0.6 ounces) au jus mix
2 teaspoons cornstarch
1/2 cup dry Marsala wine
Recipe
Makes 4 servings
Bring 21/2 quarts of unsalted water to boil in a covered 41/2-quart
or larger Dutch oven or soup pot. When the water reaches a rapid
boil, add the penne and cook until firm-tender, 7 to 9 minutes.
Meanwhile, if the chicken is frozen, run it under hot water so you
can remove any packaging. Place the chicken on a microwave-safe plate
and microwave 2 minutes, uncovered, at high, to begin defrosting.
While the chicken microwaves, heat the oil over medium heat in an
extra-deep, nonstick skillet. Peel the onion and cut it into 1/4-inch
rings. Add to the skillet. Cut the chicken into bite-size pieces and
add to the skillet. Raise the heat to medium-high. Add the mushrooms
to the skillet. Cook, stirring frequently, until the chicken is no
longer pink outside, about 3 minutes.
Meanwhile, pour the au jus mix into a 4-cup measure or bowl. Add the
amount of water indicated on the package. Add the cornstarch to the
au jus mixture. Whisk well until smooth. Set aside. Measure out the
Marsala and set aside.
When the chicken is no longer pink outside and the mushrooms have
released their liquid, add the Marsala to the pan. Stir and cook 1
minute. Add the au jus mixture. Stir and bring the liquid back to a
boil. Reduce the heat to medium-low (to maintain a slow boil),
stirring from time to time, until slightly thick, about 2 minutes.
Drain the pasta and divide among 4 dinner plates or shallow pasta
bowls. Top each serving of pasta with the mushrooms and chicken with
gravy.
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