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Rach makes a creamy chicken marsala that's chock full of meaty mushrooms—and the whole thing can be made veggie-friendly with an easy swap!
To make a vegetarian version of this dish, sauté 8 large grilled portabellas in EVOO and butter, and sprinkle with 3 tablespoons flour once cooked with shallots and garlic, before adding the Marsala and stock.
For Rach's egg pasta: Cook 12 ounces egg pasta, such as tagliatelle, pappardelle, or fettuccine in salted boiling water 1 minute less than instructions and toss with 2 tablespoons butter, 2 tablespoons chopped chives, and ½ cup starchy cooking water.
For Rach's polenta: Quick-cooking polenta whisked into hot stock or a combo of stock and milk for a creamy taste. Use 3 cups liquid to 1 cup quick-cooking polenta. Stir in 2 tablespoons butter, coarse black pepper and a drizzle of honey or agave to taste. Add 1 cup freshly grated pecorino or Parmigiano-Reggiano cheese.
Heat a large skillet over medium-high heat, add butter and melt. When it foams, add mushrooms and brown, then season with salt and pepper and remove from pan.
Add EVOO to the pan, 2 turns of pan. Season the chicken with salt and pepper and coat the meat with flour, shaking off excess. Brown the chicken on each side, 2 at a time if necessary due to pan size, and remove to a plate.
Add shallots and garlic to pan and stir 1 minute, add Marsala and reduce to ¼-⅓ cup. Add rosemary and stock and chopped reconstituted porcini and reduce by half. Add the chicken and cook through 2-3 minutes more, then add the crimini and adjust seasoning. Cover and reduce heat to low to cook side of choice, polenta or egg pasta.