Chicken Marsala

Having company for dinner and looking for a dish that is sure to impress?  Chicken Marsala is simple, yet elegant.

4 garlic cloves
12 oz Portabella mushrooms
1/2 oz parsley
4 boneless skinless chicken breasts
1/2 cup flour
12 oz spaghetti
1 1/2 cup Marsala wine
4 tsp chicken base
4 tbsp butter

Preheat your oven to 375 degrees.
Peel and mince your garlic. 
Slice mushrooms into thin slices. 
Stem and coarsely chop the parsley.

Place a non-stick skillet with 2 tbsp olive oil over medium-high heat. 
Place flour on a plate. 
Season the chicken breasts on both sides with salt and pepper and then dip in flour to coat.
Shake off excess flour and place chicken in hot pan.
Cook until golden brown, 2  - 3 minutes per side.  You want it to look golden brown.

Transfer chicken to a baking sheet lined with foil. 
Roast chicken for about 8 minutes.  Check for doneness.  It should be 165 degrees internal temp. 

Bring a pot of lightly salted water to a boil. 
Add pasta to boiling water and stir for about 30 seconds.
Cook 8 - 10 minutes until al dente.
Drain in a colander and return to pot. 
Toss with 1 tsp olive oil to prevent sticking and set aside. 

In the same pan used to sear the chicken, add 2 tsp olive oil and the garlic.  Cook until aromatic.
Add mushrooms and cook 2 - 3 minutes.
Add Marsala wine, chicken base and 1/2 cup of water.
Stir occasionally until liquid is reduced by half (about 5 - 8 minutes). 
Remove from burner and stir in butter until it melts.

Add a serving of spaghetti to a plate. 
Spoon Marsala sauce and mushrooms on top of pasta.
Garnish with parsley. 
Top with a chicken breast.
Enjoy!