Chicken Marsala is a classic Italian dish that is easy to make and delicious. Marsala is a huge family favorite in my house and is regularly requested for birthday dinners. Here's a recipe for Chicken Marsala with pasta:
Ingredients:
Four boneless, skinless chicken breasts pounded to an even thickness
Salt and pepper to taste
1/2 cup of flour
4 tbsp of unsalted butter, divided
1 tbsp of olive oil
1 cup of sliced mushrooms
1/2 cup of Marsala wine
1/2 cup of chicken broth
1/4 cup of heavy cream
8 oz of cooked pasta (such as spaghetti or fettuccine)
Chopped parsley for garnish
Instructions:
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
Heat 2 tbsp of unsalted butter and 1 tbsp of olive oil in a large skillet over medium-high heat.
Once the butter is melted and hot, add the chicken breasts and cook for about 3-4 minutes on each side or until golden brown and fully cooked.
Remove the chicken from the skillet and set it aside on a plate.
Add the remaining 2 tbsp of unsalted butter to the same skillet and melt it.
Add the sliced mushrooms to the skillet and cook for 2-3 minutes or until soft and browned.
Pour in the Marsala wine and chicken broth, and bring the mixture to a boil.
Reduce the heat to medium-low and simmer for about 5 minutes or until the sauce is slightly thickened.
Stir in the heavy cream and cook for 1-2 minutes or until the sauce is creamy and smooth.
Return the chicken to the skillet and cook for another minute or two to heat through.
Serve the Chicken Marsala with cooked pasta and garnish with chopped parsley.
Enjoy your delicious Chicken Marsala with pasta!
Ingredients:
Four boneless, skinless chicken breasts pounded to an even thickness
Salt and pepper to taste
1/2 cup of flour
4 tbsp of unsalted butter, divided
1 tbsp of olive oil
1 cup of sliced mushrooms
1/2 cup of Marsala wine
1/2 cup of chicken broth
1/4 cup of heavy cream
8 oz of cooked pasta (such as spaghetti or fettuccine)
Chopped parsley for garnish
Instructions:
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
Heat 2 tbsp of unsalted butter and 1 tbsp of olive oil in a large skillet over medium-high heat.
Once the butter is melted and hot, add the chicken breasts and cook for about 3-4 minutes on each side or until golden brown and fully cooked.
Remove the chicken from the skillet and set it aside on a plate.
Add the remaining 2 tbsp of unsalted butter to the same skillet and melt it.
Add the sliced mushrooms to the skillet and cook for 2-3 minutes or until soft and browned.
Pour in the Marsala wine and chicken broth, and bring the mixture to a boil.
Reduce the heat to medium-low and simmer for about 5 minutes or until the sauce is slightly thickened.
Stir in the heavy cream and cook for 1-2 minutes or until the sauce is creamy and smooth.
Return the chicken to the skillet and cook for another minute or two to heat through.
Serve the Chicken Marsala with cooked pasta and garnish with chopped parsley.
Enjoy your delicious Chicken Marsala with pasta!