Chicken Marsala with Brussels Sprouts and Capellini Aglio e Olio

This recipe was submitted by Michael Chu of Cooking for Engineers, who says, "Sweet marsala wine is important to the success of this recipe."

Michael provides step-by-step instructions and photos on his blog:

• Chicken Mushroom Marsala
• Braised Brussels Sprouts

Ingredients

Chicken Marsala

1. 1 pound skinless boneless chicken breast halves
2. Salt and pepper
3. 2 to 3 tablespoons olive oil
4. 4 ounces (120 g) button mushrooms
5. 1 cup (245 mL) sweet marsala wine
6. 4 tablespoons (60 mL) heavy cream

Brussels Sprouts

1. 1 pound (450 g) Brussels sprouts
2. 1/2 tablespoon butter

Capellini Aglio e Olio

1. 1/2 pound dried capellini
2. 4 tablespoons extra virgin olive oil
3. 4 tablespoons minced garlic

Serves 4. $3.77 per serving*

Method

For the Chicken Marsala, dissolve 4 tablespoons table salt into 4 cups water. Brine (in the refrigerator) chicken breasts in large ziploc bag with salt solution for 1 hour. Remove from brine and rinse off breasts. Salt and pepper both sides of each breast.

Heat 2-3 tablespoons olive oil in a pan over medium heat until shimmering. Pan fry chicken breasts until bottom half has changed color from pink to white. Flip the breasts and pan fry other side. Remove chicken breasts from pan when fully cooked (test doneness by touch, cutting and seeing the color of the flesh and juice, or using a thermometer - aim for 165 F). Add mushrooms to pan and cook for 1 minute. Add 1 cup sweet marsala wine to pan and deglaze. Allow it to reduce for 3-4 minutes so it has slightly thickened. Add 4 tablespoons heavy cream and stir until mixed evenly. Reduce until sauce coats the back of a spoon. Add cooked chicken breast back to the pan and toss to coat.

For the Brussels Sprouts, clean and prepare sprouts. Cut off the base, remove loose outer leaves or yellow leaves, and wash thoroughly. Select a pot just large enough to hold the Brussels sprouts in one layer and pour enough water to create a depth of about 1/4 inch. (6 mm). Bring water to a boil while covered. Uncover and dissolve about 1/2 teaspoon table salt into the water. Add Brussels sprouts to the boiling water making sure they only form one layer. Cover and reduce heat to simmer for 7 minutes (or until just tender). Remove Brussels sprouts from water and toss with 1/2 tablespoon butter and fresh ground black pepper.

For the Capellini Aglio e Olio, bring 4 quarts water to a boil. Dissolve 4 tablespoons of table salt into the water. Add 1/2 pound dried capellini to the water and boil for 3 minutes.

While the water is coming to a boil, heat extra virgin olive oil in a small pan over low heat. Add minced garlic and cook the garlic, but keep the oil temperature low enough so the garlic does not brown. Toss the capellini with the oil and garlic.

Nutrition

Per serving (about 13oz/361g-wt.): 740 calories (300 from fat), 33g total fat, 8g saturated fat, 80mg cholesterol, 1140mg sodium, 64g total carbohydrate (6g dietary fiber, 10g sugar), 33g protein

* We make a good effort to estimate the cost of ingredients used in each recipe, but small regional and market variations may occur.