Tom's Favorite Chicken Marsala With Pasta

• Chicken Marsala:
• 1/4 cup extra virgin olive oil
• 4 tbsp butter
• 2 pounds thinly sliced boneless skinless chicken breasts
• 2 cups flour seasoned with salt and pepper
• 2 cups sliced crimini or shiitake mishrooms
• 2 large shallots, chopped
• 1 cup dry Marsala wine
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tbsp parsley
• Pasta with Garlic and Oil:
• 1/4 cup kosher salt
• 1 pound angel hair pasta
• 3/4 cup extra virgin olive oil
• 3 tablespoons butter
• 1 head garlic, cloves peeled and chopped
• Pinch crushed red pepper flakes
• 1/4 cup reserved pasta water
• 1/2 cup Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Chicken Marsala: Heat a large saute pan over medium high heat. Add olive oil and 2 tbsp butter. Pound chicken and dredge in flour. After butter has melted, cook chicken in 2 batches, depending on size of pan, until golden brown, about 5 minutes per side the remove and tent. To the same pan, add remaining butter and saute mushrooms a few minutes. Add shallots and cook a few minutes until just soft. Add Marsala and cook about 5 minutes. Add chicken stock and heavy cream then cook a few minutes. Add chicken and cook about 10 minutes. Remove chicken to a serving platter, pour sauce over top, and garnish with parsley Pasta with Garlic and Oil: Bring a large pot of water to a boil. Add kosher salt and pasta then cook according to package directions. Add oil and butter to a saucepan over medium heat. Once butter has melted, add garlic, red pepper flakes and reserved pasta water then cook a few minutes. Drain pasta and return to pot. Pour butter mixture over pasta and toss with tongs. Add Parmesan cheese, parsley, salt and pepper to taste then toss to incorporate.

Chicken Marsala and Pasta with Garlic and Oil are two of my husband's favorite dishes. He would always order them when we went out, so I decided to learn how to make them at home. I researched different recipes to get ideas and then played around according to our liking. Each time they came out a little different and I tweaked them until this final recipe. My husband loves it and says that both dishes are better than any he has had out.