Chicken Marsala over Angel hair pasta

Once the second courses of meat were considered a rarity on the table every day, where poor single dishes such as legume soups prevailed, but today that meat is enjoyed more often, creative ideas are needed to vary the repertoire of seconds based on this ingredient. Delicious and fragrant chicken with Marsala will give great satisfaction to you and your guests who will not be able to resist this delicious dish. Following the directions you will make a chicken stew with Marsala by true connoisseurs, without an excessive investment of energy, also with a few simple ingredients you will get a delicious Marsala chicken  that will also appeal to children. When ideas are scarce and you need a recipe to reinvent the usual cut of meat, which is nutritious but at the same time teases the palate like this Marsala chicken. Appetizing and tasty, the Marsala chicken is very suitable for all lovers of good rustic cuisine. 

Last tip: if you can, for a chef's Marsala chicken, buy fresh and organic products.

Angel hair paste with garlic and parmesan cheese is a wonderful base for piling up chicken Marsala! These noodles are rich, buttery, and made with a handful of common ingredients. There isn't an Italian dish out there that wouldn't be complete without delicious baked toasted garlic bread! All you need is some French bread, butter and garlic powder to make an out of this world garlic bread to absorb the sauce from your chicken Marsala!

INGREDIENTS

800 g chicken breasts

20 cl of Marsala

1 onion

1 sprig of fresh rosemary

1 bay leaf

Flour 

1 knob of butter

4 tablespoons extra virgin olive oil

Salt and Pepper

Preparation

Cut the chicken meat into pieces. Peel and finely chop the onion. Sauté in a pan with oil and butter, for 4-5 minutes over low heat. Add the pieces of chicken, freshly floured, and brown them for a few minutes over high heat together with the bay leaf and rosemary, turning them several times, until they are golden evenly. Add the wine and continue cooking over medium heat for 6-7 minutes, checking that the sauce remains creamy enough: in case you still add Marsala or a little boiling water. At the end of cooking, adjust the salt, add freshly ground pepper and serve the stew immediately over ''al dente'' Angel hair pasta.