CHICKEN MARSALA

boneless chicken breasts

1 breast per person
sun-dried tomatoes--from oil 4 or 5, julienned
white raisins 1/4 cup
garlic 2 cloves, smashed & minced
sour orange marmalade 2 tablespoons
sweet marsala 1/2 bottle
dry marsala or red wine 1/2 bottle
rotini or corkscrew pasta 3/4 cup per person
olive oil  

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Herbes de Provence or fines herbs  

 

Sauté the garlic in olive oil (add a bit of butter if you like)

Sauté chicken breasts about four minutes, turning a couple of times.  Add fresh ground pepper, a little salt and herbes de Provence to taste. DON’T OVERCOOK CHICKEN!!

Before chicken is done, add about half a bottle of sweet marsala to the pan and a little bit less than that of red wine or dry marsala.  There should be about 60% sweet marsala to 40% red wine.

Add the sun-dried tomatoes, raisins and a dollop of sour orange marmalade.

Let chicken simmer a bit longer, turning several times, until it has picked up a golden-brown color from the sauce, but be sure not to overcook it!

Remove chicken from pan, cover, and set aside.  Reduce the marsala, tomato and raisin sauce until it is inky and is about half the volume.

Cook pasta in water with some oil until al dente.

Serve marsala sauce over the pasta with the chicken breasts.