Chicken Marsala

Name: Chicken Marsala
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chanterelles; 2 Onions; 4 Chicken filets (à approx. 175 g); 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Spaghetti Noodles; 200 ml Marsala liqueur wine; 100 ml Vegetable broth; 1 pinch Sugar; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chanterelles
2 Onions
4 Chicken filets (à approx. 175 g)
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Spaghetti Noodles
200 ml Marsala liqueur wine
100 ml Vegetable broth
1 pinch Sugar
baking paper

Directions

1
Clean the chanterelles, wash thoroughly and drain well. If necessary, dab carefully dry with kitchen paper. Peel and finely chop the onions. Wash the meat and pat dry. Heat 2 tablespoons of oil in a large frying pan.
2
Fry the meat for about 5 minutes on each side. Season with salt and pepper.
3
Place on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes. In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet.
4
Heat 3 tablespoons of oil in a frying pan. Add the chanterelles and onions and fry thoroughly while turning, season with salt and pepper. Remove from the pan and set aside. Deglaze the frying set with Marsala and broth, bring to the boil and let it simmer for about 6 minutes.
5
Add the chanterelle and onion mixture to the sauce, heat briefly and season with salt, pepper and sugar. Pour the noodles into a sieve, rinse briefly and drain. Take the meat out of the oven and cut open.
6
Arrange meat, noodles and chanterelles with marsala sauce on plates.