creamy chicken marsala with pasta
(1 rating)
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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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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For creamy chicken marsala with pasta
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5 Tbspbutter
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2 tspolive oil, extra virgin
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2 cfresh sliced portabello and white or cremini mushrooms
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3 Tbspfinely chopped shallots
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1 1/2 Tbspminced fresh garlic cloves
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4(6-ounce) skinless, boneless chicken breast halves
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1/4 tspsalt divided
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1/4 tspblack pepper divided
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1/2 cflour
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1 canchicken broth (small can)
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3/4 cdry marsala wine
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1/2 cfrozen green peas (optional)
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3 Tbspheavy cream
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1 pkgof your favorite pasta (i like thin spaghetti or angel hair)
How To Make creamy chicken marsala with pasta
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1Heat 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.
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2Place 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.
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3Add butter to pan, and place over medium-high heat. Add chicken; cook until browned. Remove chicken from pan.
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4Add 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.
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5Serve chicken and sauce over pasta.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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