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Chicken Marsala Fettuccine

Posted: Friday, Jan. 18, 2013

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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at troygagliardo@gmail.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.

Simple is always better; and classic dishes like chicken marsala can be made in the most simplest of ways. Most classical dishes that folks love came from humble beginnings and a clean modest approach.

But even the classics can be flipped around a bit to make the dish even more practical. Take this chicken marsala dish for example. Chicken marsala found in most Italian-American restaurants are made with chicken breast, this recipe calls for the tastier chicken thigh.

The quick and simple sauce doubles as a pasta sauce, because every chicken marsala deserves a side of fresh pasta. Give this one a try and use the freshest ingredients you can find.

Chicken Marsala Fettuccine

• 6 Each-Chicken Thighs-boneless, skinless
• 12 Skewers
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix-Salt/Black Pepper
• 2 Tablespoons-Unsalted Butter
• 8 Ounces-Cremini/Shitake/Oyster/Button Mushrooms-quartered
• 3 Each-Fresh Thyme Sprigs
• ½ Cup-Dry Marsala Wine
• 2 Cups-Heavy Cream
• 3 Tablespoons-Fresh Parsley-leaves only chopped
• 1 Pound Pasta-fresh or dry
• To Garnish-Parmesan-grated

Directions

1. Cook pasta according to package instructions, drain and rinse with cold water.
2. Toss with a little oil to keep from sticking.
3. If using fresh pasta, bring a large pot of water to a boil and add a large pinch of salt.
4. Drop pasta after adding cream to sauce so it will be ready in time to add to sauce.
5. Skewer each chicken thigh with two skewers each.
6. Lightly oil and season with Spice Mix.
7. Preheat dutch oven/skillet to medium high heat, add thighs and sear on both sides.
8. Remove chicken before completely cooked and place on a plate.
9. In same pan melt butter over medium heat, add mushrooms and thyme.
10. Season with Spice Mix and cook until just cooked through, 5 minutes.
11. Add chicken to mushrooms plus any residual juices and marsala wine.
12. Cook to slightly reduce marsala, about 2 minutes and add heavy cream/1/2 the parsley.
13. Cook until sauce slightly thickens, remove chicken and add cooked pasta.
14. Toss to coat pasta, plate, top with chicken, garnish with pasta and serve.

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