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Mind-the-Clock Chicken Marsala




Source of Recipe


the web


List of Ingredients




8 ounces linguine
1 pound skinless, boneless chicken breast halves, defrosted if frozen
1 package (about 1 ounce) brown gravy mix or demi-glaze mix, see Cook's note
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 medium onion (for about 3/4 cup chopped)
2 cups already sliced fresh mushrooms
2/3 cup dry Marsala wine, see Cook's note

Recipe



Place the linguine in 2 1/2 quarts of already boiling unsalted water and cook until tender, 9 to 11 minutes.

Prepare the gravy mix or demi-glaze mix according to the package directions and set aside.

Combine the flour, salt and pepper in a zipper-top plastic bag and shake to mix. Cut the chicken into bite-size pieces, drop them in to the bag and shake to coat.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the chicken and cook for 2 minutes, stirring frequently. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the mushrooms and cook until the vegetables are softened and the chicken is no longer pink inside, 3 to 4 minutes.

Add the wine to the skillet and heat, stirring and scraping to loosen any bits stuck to the pan bottom. Add the prepared brown gravy or demi-glaze and stir to coat the chicken pieces well. While the sauce heats through, drain the linguine and place some on each serving plate. Top each serving with an equal amount of the chicken and sauce and serve.

Serves 4.

Cook's note: The exact weight of brown gravy mixes will vary slightly from brand to brand, but that won't affect the dish. Just make sure to choose a brand that makes at least 1 cup finished gravy. (Some mixes make up to 1 1/2 cups gravy, which is fine, too.) We tested this recipe with Knorr brand brown gravy mix, but any good-quality brand of gravy mix (or demi-glaze) will work. Marsala is a fortified wine that can usually be found near the sherry in the wine section.