Chicken Marsala

Cyndi Phillips

By
@cynphillips

This is one of my favorite restaurant dishes, so I came up with my own speedy version, that I can make fast after work.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Saute

Ingredients

8 oz
uncooked pasta
4
chicken breast, boneless
1/4 c
all purpose flour
1 tsp
lemon-pepper seasoning
1/2 tsp
salt
2 Tbsp
olive oil, divided
4 c
mushrooms, sliced
1 clove
garlic, minced
1 c
dry marsala wine

Directions Step-By-Step

1
Cook pasta according to package. Pound chicken with a meat mallet to 1/4 inch thickness. In a large plastic bag mix flour, salt, lemon-pepper. Add chicken, one at a time; close bag and shake to coat.
2
In a large skillet, heat 1 Tbsp oil over medium heat. Add chicken; cook for 4 to 5 minutes on each side or until it's 165 degree's. Remove and keep warm.
3
In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5 to 6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.
4
Drain pasta; serve with chicken mixture.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy