Chicken Marsala
* ¼ extra virgin olive oil
*4 tbsp. butter
*2 pounds thinly sliced boneless, skinless chicken breasts
*2 cups flour, season with salt and pepper
*2 cups sliced mushrooms (crimini or shitake)
*2 large minced shallots - chopped
*1 cup Marsala wine
*1 cup of chicken stock
*1 cup heavy cream
*2 tbsp. parsley

Pasta with Garlic and Oil

*1/4 cup kosher salt
* 1 pound of pasta (preferably angel hair)
*3/4 cup extra virgin olive oil
*3 tablespoons butter
*1 head of garlic (cloves peeled and chopped)
*pinch crushed red pepper flakes
*1/4 cup reserved pasta water
*1/2 cup parmesan
*2 tbsp. fresh parsley – chopped
*salt and pepper to taste

Chicken Marsala

*Heat large sauté pan over medium high heat.
*Add olive oil and 2 tbsp. of butter.
*Pound out chicken and dredge in flour.
*After butter is melted cook chicken (in 2 batches depending on size of your pan) until golden brown – about 5 minutes per side
*Remove and tent.
*To the same pan add remaining 2 tbsp. butter and sauté mushrooms for a few minutes.
*Add shallots and cook for a few minutes (just until soft)
*Add Marsala Wine – cook for about 5 minutes
*Add chicken stock and heavy cream – cook for a few minutes.
*Add chicken and cook for about 10 minutes.
*Remove chicken to 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 and cook according to package directions.

In the meantime:
*Add oil and butter to a sauce pan over medium heat.
*Once the butter is melted, add the garlic, red pepper flakes and the reserved pasta water – cook for a few minutes.
*Drain pasta and return to pot.
*Pour butter mixture over pasta and toss with tongs.
*Add parmesan, parsley, salt and pepper to taste – toss to incorporate

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