Spiral Pasta Chicken Marsala
- 4 pieces chicken fillet
- 1/4 cup extra virgin olive oil
- salt and pepper
- MAYA All-Purpose Flour (for dredging)
- 8 slices prosciutto
- 3/4 cups Marsala wine
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1/4 cup butter (unsalted)
- 1/4 cup flat-leaf parsley (chopped)
- 500 grams spiral pasta (cooked)
- Wrap chicken breast fillet in a plastic wrap and pound using a mallet, until they it is ¼-inch thick.
- Heat oil over medium heat in a large skillet.
- Put flour in a plate and season it with salt and pepper.
- Dredge both sides of the chicken cutlets in the seasoned flour, shake off excess flour.
- Fry chicken for 5 minutes on each side or until golden brown. Set aside.
- Lower heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some fat.
- Pour the Marsala in the pan and boil down for a few minutes to cook out the alcohol.
- Mix cornstarch and chicken stock and add to the pan and simmer to reduce the sauce slightly. Stir in butter and let it simmer again for a few minutes. Turn-off the heat.
- Place cooked spiral noodles in a plate and place fried chicken on top and pour in the Marsala sauce. Garnish with flat-leaf parsley.
- 10. Serve.
