Juicy chicken braised in Marsala wine with mushrooms is an elegant dish inspired by Italian cuisine.
Ingredients
Total ingredient list
- 6 skinless chicken breasts (approx. 150 g each)
- 100 g plain flour
- Black pepper, to taste
- 40 ml olive oil
- 30 g butter
- 300 g button mushrooms
- 2 garlic cloves, peeled and chopped
- 150 ml Marsala wine
- 3 tbsp Kikkoman Concentrated Ramen Noodle
- 400 ml double cream (30%)
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- Soup Base - Shoyu (Soy Sauce) Flavour
- 12 dried apricot, cut into strips
- 1 tbsp fresh lemon juice
- 500 g linguine pasta
- 1 tbsp chopped fresh parsley, for decoration
Preparation
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Step 1Preparation:
Place the chicken breasts between two sheets of cling film or in a zip-lock bag. Gently pound with a meat mallet to an even thickness of about 1 cm. Cut each breast in half crosswise if desired. Season both sides with black pepper.
Dredge each breast in flour, shaking off any excess. -
Step 2Preparation:
Heat a frying pan over medium heat and add the olive oil. When hot, add the chicken from step 1 and cook for 1–2 minutes on each side until golden. Remove chicken and set aside on a plate. Slice the mushrooms ca. 1 cm thick.
In the same pan, add the butter. When melted, add mushrooms and garlic. Sauté for 4–5 minutes until mushrooms turn golden. Pour in the Marsala wine and bring to a boil. -
Step 3Preparation:
Add the Kikkoman Ramen Soup Base to the pan with mushrooms. Return the chicken to the pan. Reduce heat to medium, cover, and cook for 5 minutes until chicken is tender.
Stir in the cream, Kikkoman Soy Sauce, chopped apricots, and lemon juice. Cook for 2–3 minutes until the sauce thickens.
Cook linguine according to packet instructions. Serve the chicken and sauce hot over the pasta. Garnish with parsley and apricot strips.
Featured products in this recipe
- Kikkoman Concentrated Ramen Noodle Soup
- Base - Shoyu (Soy Sauce) Flavour
- Kikkoman Naturally Brewed Soy Sauce
