Drunken... well, you definitely won't get drunk. Its just a fun way of saying, add plenty of Marsala wine and even then most alcohol cooks off.
For this dish, you will need: either skinless/boneless chicken breasts or thighs (I prefer thighs for this dish), Marsala wine, chicken stock, linguine pasta, a few large sections of roasted red pepper, one large homemade jar of canned tomatoes or store bought chunky tomatoes, one onion, a couple cloves of garlic, rosemary and oregano, green and black olives, sauteed mushrooms and Parmesan cheese.
Start by sauteing one whole chopped onion and a couple cloves of garlic, in olive oil and a dollop of butter. Next, add a few large pieces of roasted red pepper from a store bought jar unless you can do it yourself on the stove top. Lay in your chicken and brown on all sides.
To that, add to that 1/2 cup of chicken stock, and 1/2 cup of Marsala wine, and your herbs (also a pinch of salt). Stir and let bubble... then add your jarred tomatoes. Cover and put into a 350f degree oven to finish cooking (45 min).
In this time, prepare your linguine pasta. Now, there are a number of very good variations out there with a lot more ingredients. But, the key for this dish is the Marsala wine and tomatoes.
Also, I like to top off the final presentation with a drizzle of clarified (hot melted) butter or olive oil along with the green and/or black olives and mushrooms on the side. That's only because we have a few family members that don't like such things blended.
~ Tutti a Tavola!
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