03
Oct
12

Official Opinions: Chicken never looked so good

Stitely is moving into those hearty fall dishes as the leaves begin to change and it gets colder in Chicago. Peggy’s chicken marsuvio is the perfect dish to have on an autumn night! Sit down and relax to this dish that will bring some warmth to your house.

Ingredients

Compliments to our very own Chef Peggy

  • 4 boneless chicken breasts
  • 1/2 c. flour
  • 1/8 c. paprika
  • 3 cloves garlic
  • 1 lb. mushrooms
  • 1/2 c. white wine
  • 1/4 c. marsala wine
  • 1/2 c. chicken broth
  • salt
  • pepper
  • 3 T olive oil
  • 1 lb. spinach
  • 1/4 red onion, chopped
  • 1 lb. rotini pasta
  • parmesan cheese

Directions

1. Quarter the mushrooms and slice garlic cloves.
2. Saute mushrooms and garlic over low heat in1 T olive oil until garlic is soft and mushrooms are not quite soft then remove mushrooms and garlic from pan
3. Combine flour, paprika, salt and pepper to taste then Dredge chicken in mixture of flour, paprika, salt and pepper
4. Heat remaining 1-2 T oil to medium high
7. Brown chicken until golden and crispy on both sides – but is not cooked through
8. Return mushrooms and garlic to pan with chicken and add broth and wine
9. Bake at 375 degrees for about 40 minutes or until internal temp of the chicken reaches 165 degrees.  Remove chicken from pan.  Reserve sauce.
10. When chicken is almost done, cook pasta according to package directions.
11. Saute spinach and red onion in about 1/2 T olive oil until wilted but spinach is still bright green

To serve

Put 1/2 c. pasta on plate, top with wilted spinach and 1 chicken breast, spooning sauce and mushrooms over the top
Sprinkle with parmesan cheese if desired.

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