Ingredients
5 tbsp. extra virgin olive oil
4 tablespoons butter or margarine
8 oz. button mushrooms
½ large Spanish yellow onion, chopped
1 ½ tsp garlic puree (garlic in a jar, mashed)
1/4 cup all-purpose flour
1 tsp. salt
½ tsp. fine ground black pepper
4 boneless chicken breast halves without skin, cut into 1-2" thin strips
1 ½ oz white wine (chardonnay or pinot grigio, good quality)
6 oz. Marsala wine (Taylor or Cribari, cheap stuff)
14 oz. of Chicken broth (Swanson etc)
16 oz. of heavy cream or half-and-half
2 tbsp. grated parmesan cheese
½ tbsp fresh basil (buy fresh or don’t make this dish)
½ tbsp fresh parsley
8 oz. rigatoni pasta
Small amount of shaved parmesan cheese for topping
Preparation
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.
Combine flour, 1/2 tsp. salt, 1/4 tsp. pepper, and basil; mix well. Heat 3 tbsp. oil and 3 tbsp. butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken until lightly bowned on other side, then set aside.
In a large (12") high wall skillet, heat oil, mushrooms, Spanish onion, garlic puree, 1/2 tsp. salt, 1/4 tsp. pepper and brown lightly.
Cube cooked chicken and add back to the skillet.
Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 minutes)
Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
Cook the Rigatoni al dente (not fully cooked, about 10-11 minutes) (do not rinse after draining water)
Add the well-drained rigatoni to the pan.
Finish with parmesan cheese, basil, parsley and 1 tbsp. butter. Stir well then serve with a nice helping of shaved parmesan cheese on top.
