Cheffin' It Up - Cashmere's Chicken Marsala

This was a real off the head recipe for me.  I wanted to use some items I had around the house as well as try my hand at making a sauce from scratch.  Well it worked out wonderfully.  The only difference with what I did and this recipe is that I used a penne pasta because I didn't have angel hair or thin (and I was too lazy at the time to go get some, lol).  However, the taste was superb and the look was still relatively nice.  Not nice enough for me to take a pic of, but when you try the recipe you'll see what I'm talking about.  And the leftovers are even better.  Enjoy folks. 

Oh, and you'll notice the one missing ingredient.  NO SALT!!!  Still taste great!!!

GM

Cashmere’s Chicken Marsala

4 large chicken breast filets

1 cup sliced baby portabella mushrooms (about 6-7)

1 cup sliced mushrooms (regular sized about 6-7)

1 coarsely chopped medium onion

3 tablespoons sherry cooking wine

1/2 cup Sun-Dried Tomato Vinegrette Salad Dressing

3 tablespoons butter

1 ½ cups skim milk

1 tablespoon black pepper

½ cup all-purpose flour

½ cup shredded or grated parmesan cheese

1 lb of angel hair or thin spaghetti

4 tablespoons of olive oil

Preparation

Slice chicken breast in half horizontally for thinner cuts of meat.  Add 1 ½ tbsp of olive oil to frying pan on high heat and cook sear chicken on each side for about 3-4 mins.  Set aside.

 Heat 2 ½ tbsp of olive oil in large skillet.  Add mushrooms, portabellas, and onion and sauté for about 5 mins in medium heat.  Add sherry and black pepper and cook for another  5 mins.  Add chicken and reduce heat to low for about 10 mins.

In a saucepan, combine milk, butter, and vinegrette in medium heat until butter melts.  Add in flour and stir until sauce thickens and consistency is smooth (add more flour if necessary).  Simmer on low heat for about 10 mins.

Prepare pasta according to package instructions and set aside.

Remove chicken from skillet.  Empty contents of saucepan into the skillet and mix contents well.  Then add chicken and let simmer for 5-10 mins.

Serve chicken and sauce over pasta.