Megan's Chicken Marsala

Yum....hopefully my friend Megan doesn't mind that I post this on here. :) She made it for us for supper one time. I told her I had to have the recipe, and she was nice enough to share it with me. Normally, chicken marsala also includes mushrooms, but since neither she nor Tom and I like mushrooms, we use this mushroom-FREE recipe.  Feel free to add them when you cook the shallots and garlic, if you wish.

Ingredients:

3 chicken breasts

salt

pepper

3-4 garlic cloves

1-2 shallots

1/2 bottle of marsala wine

6 tbsp heavy cream

spaghetti

At least an hour before you are ready to cook, brine your chicken in water with salt (I used 4 cups of water with 4 tablespoons of salt). After an hour, rinse off the chicken, or they will be too salty after you cook them. Salt and pepper the breasts as you wish. (I actually forgot to do this tonight, but it had enough salty flavor from the brining, that it didn't really matter...)

Heat about 2 tablespoons of oil on medium-high and pan fry the breasts. Cook them until they are just fully cooked, and then move the chicken to a plate on the side. Mince 3-4 cloves of garlic and 1-2 shallots and saute them in the pan you took the chicken out of. When the garlic is slightly browned, add 1/2 the bottle of your marsala wine.

Simmer your wine sauce for 10-15 minutes, stirring occasionally. Meanwhile, start boiling water for your spaghetti, and begin cooking the noodles when the water boils. When your sauce starts to thicken, add the 6 tbsp of heavy cream. Stir and reduce the sauce a bit more - then you can add your chicken to the pan to reheat, and serve the chicken and sauce on top of spaghetti.

Delicious!! (Megan, feel free to alter this recipe....I hope I did it justice!!)

*Recipe adapted from http://www.cookingforengineers.com/recipe/59/Chicken-Mushroom-Marsala