Ingredients
- 1 1/2 pounds chicken cutlets
- Flour, for dredging
- Beaten egg
- Olive oil, for pan
- 2 tablespoons butter
- 2 garlic cloves
- 1 tablespoon Italian seasoning
- 1 cup marsala
- 1 can chicken broth
- 1 small basket mushrooms, thinly sliced
- 2 plum tomatoes
- 10 ounces fresh or frozen peas
- Parsley, to garnish
- 1 pound bow tie pasta, cooked
Directions
Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth, mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta.
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By Suezzy
SPOTSWOOD, NJ
on September 12, 2010
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Delicious, yes. Beautiful to look at, as well. But a bit time-consuming and not
as fast and easy as I expected. Partly my fault, I used cherry tomatoes and halved them. Didn't add extra seasoning as I think the Italian Seasoning took care of that. Used the Barilla Mini Bow Ties and the plate looked great. All in all, a good recipe from someone other than my usual chefs.
By karenfar
Huntington Beac...
on September 24, 2009
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The flavor is good but we didn't care for the brothy/thin sauce consistency. Also, the garlic should be minced and the tomatoes seeded and chopped. Less chicken and less pasta.
By cburg59
Hyattsville, MD
on June 01, 2008
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Easy. Recipe didn't call for seasoning, but I salt and peppered. I also used what I had available. Turkey cutlets instead of chicken and, instead of marsala, I used port (lightly. Toss in some crumbled feta cheese at the end.
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