Creamy Chicken Marsala With Pasta Recipe

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Creamy Chicken Marsala with Pasta

Annamaria Settanni McDonald

By
@ArtByASM

I am a a primarily chicken eater but you can use veal or boneless pork chops instead of chicken, you can also make double the sauce if you like a more saucy dish.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

1 Hr

Ingredients

5 Tbsp
butter
2 tsp
olive oil, extra virgin
2 c
fresh sliced portabello and white or cremini mushrooms
3 Tbsp
finely chopped shallots
1 1/2 Tbsp
minced fresh garlic cloves
4
(6-ounce) skinless, boneless chicken breast halves
1/4 tsp
salt divided
1/4 tsp
black pepper divided
1/2 c
flour
1 can(s)
chicken broth (small can)
3/4 c
dry marsala wine
1/2 c
frozen green peas (optional)
3 Tbsp
heavy cream
1 pkg
of your favorite pasta (i like thin spaghetti or angel hair)

Directions Step-By-Step

1
Heat a large skillet over medium-high heat and add 2 teaspoons olive oil, shallots and garlic; cook until tender. Add mushrooms and cook 3 additional minutes; remove mushroom mixture from pan. Set aside.
2
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
3
Add butter to pan, and place over medium-high heat. Add chicken; cook until browned. Remove chicken from pan.
4
Add broth and Marsala to pan and scrape pan to loosen browned bits. Bring mixture to a boil and thicken with a flour water mixture (1 teaspoon of flour to 2 tablespoons water). Return chicken to pan and simmer for 5 to 10 minutes; add cream, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Return mushroom mixture to pan and stir in peas. Cook until thoroughly heated.
5
Serve chicken and sauce over pasta.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian