Chicken Marsala

Make the Italian Bread first so you can heat it in the oven while you are preparing the Chicken and Pasta

Ingredients for Bread:
Loaf of fresh Italian or French bread
2-4 TBS melted butter
3 cloves fresh garlic
2 whole scallions (green onions), finely chopped

Bread Preparation and Cooking:
Melt 2-4 tablespoons of butter over medium low heat (depending on how much bread you are making)
Add 3 garlic cloves, finely chopped
Add 2 scallions (green onions) chopped
Heat for about 5 minutes
Slice half loaf Italian Bread in half like a sandwich and pour butter mixture onto each side of the bread and spread with a pastry brush
Close the bread and slice down into about 6 pieces
Wrap in aluminum foil and bake in oven at 350 degrees for about 15-20 minutes and begin making Chicken Marsala

Ingredients for Chicken and Pasta:
2 fresh boneless chicken breasts
2 whole lemons
¼ cup all purpose flour
1/8 tsp salt
1/8 tsp paprika
A few dashes of black pepper
A few dashes of tarragon
2 TBS olive oil
2-4 TBS butter
3-4 cloves fresh garlic, chopped, finely chopped
1 cup sliced mushrooms
1/8 cup capers (or more if you fancy them)
¼ cup Marsala Wine or Sherry (Sherry will give it a different flavor but still good!)
1/8 cup Chicken Stock

Capellini (Angel Hair Pasta) – make according to package directions

Chicken and Pasta Preparation and Cooking:
2 fresh boneless chicken breasts, pounded between wax paper until thin (If the breasts are big this could feed more than two!)
Squeeze the juice of one lemon over breasts
Dust the chicken breasts in ¼ cup flour seasoned with salt, pepper, tarragon and paprika

In heavy skillet on medium-high heat, heat 2 tablespoons of good olive oil and brown chicken on both sides – about 4 minutes each side until lightly browned
Once chicken is nicely browned, add about ¼ cup of Marsala wine (or you can add Sherry if you don’t have Marsala wine – that can be good, too!)
Turn heat down to medium-low and add about 2-4 tablespoons of butter to the pan and stir in

Then, add:
2- 3 cloves of chopped garlic
1 cup of sliced mushrooms
1/8 cup of capers

Sauté the mushrooms and capers for a few minutes until soft
Then add fresh squeezed lemon juice (one lemon) and about 1/8 cup of chicken stock and reduce heat to simmer
Let chicken simmer in the liquid on low heat for about 5-10 minutes

In the meantime, boil some water and make enough Capellini (angel hair pasta) for two or four and when pasta is done, drain and serve chicken and mushroom/caper/Marsala sauce over pasta.
Top with freshly-grated parmesan cheese

Serve with the hot garlic/scallion bread

Adjust ingredients to the number of people you are serving.