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CHICKEN MARSALA with broccoli and fresh spaghetti

Time: 35 minutes

Ingredients not provided: Salt, Pepper, Olive Oil, Butter (optional)

Equipment required: Medium-sized pot, non-stick pan, strainer, sheet pan, 2 x extra plates, knife, and cutting board




Step 1: Preheat

Put a non-stick pan over high heat.

Preheat the oven to 425 degrees.

Step 2: Prep your ingredients

While everything preheats, prepare your ingredients.

-Carefully dump the flour on a plate.

-Coat the chicken in flour by dipping it in the flour, ensuring both sides of the chicken are totally covered in flour.

-Thinly slice or mince the garlic. Set aside to cook later

-Place the broccoli on a sheet pan, drizzle with olive oil and salt, and mix so that all pieces of broccoli are oiled and seasoned. Cook the broccoli once the oven is preheated to 425 for 15 minutes or until the broccoli just starts to get crispy.

Step 3: Boil the water

Now is a good time to fill a medium-sized pot half-way with water, salt, and bring to a boil.

Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.

Step 4: Brown the chicken

Shake excess flour off of the chicken. Once the pan is hot, add 2 tablespoons of olive oil and cook the chicken for 2-3 minutes on each side, until it is browned but not burnt. If you are concerned that the chicken is burning, you can reduce the heat to medium-high. If you have too much chicken to fit in the pan, you will need to do this in batches

Step 5: Cooking the chicken continued

-After the chicken is browned, remove it from the pan and place it on clean plate to finish cooking later. Using the same pan, add another 2 tablespoons of olive oil OR butter and cook the mushrooms over high heat for 5-7 minutes, until golden brown but not burnt.

-Add the chopped garlic and cook for an additional 2 minutes.

-Add the Marsala wine, chicken stock and the juice of the lemon (catching any seeds that fall) and bring to a boil for 2 minutes

-Add all of the chicken back into the pan and cook for an additional 5 minutes.

Step 6: Broccoli reminder

If you have not yet put the broccoli in the oven, now is a good time. 425 degrees for 15 minutes or until the broccoli just starts to get crispy.

Step 7: Cooking the chicken continued

After cooking in the Marsala sauce for 5 minutes, remove the chicken and place on your serving plate. Continue to cook the sauce over high heat for 4-6 minutes, reducing the sauce to a thicker texture.

Step 8: Cooking the spaghetti

While the sauce reduces, place the spaghetti in the boiling water and cook for 2 minutes. Strain the pasta, drizzle with a little bit of olive oil.

Step 9: Finishing the sauce

Once the sauce has reduced to a thicker, glaze-like texture remove form the heat, allow to cool for 2 minutes and add the chopped parsley. Season to taste with salt and pepper.

Plate all of the ingredients together, drizzling the mushroom-marsala sauce over the chicken and pasta.



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