creamy chicken marsala with pasta

Name: Creamy Chicken Marsala with Pasta
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 5 tablespoon(s) butter; 2 teaspoon(s) olive oil, extra virgin; 2 cup(s) fresh sliced portabello and white or cremini mushrooms; 3 tablespoon(s) finely chopped shallots; 1 1/2 tablespoon(s) minced fresh garlic cloves; 4 - (6-ounce) skinless, boneless chicken breast halves; 1/4 teaspoon(s) salt divided; 1/4 teaspoon(s) black pepper divided; 1/2 cup(s) flour; 1 can(s) chicken broth (small can); 3/4 cup(s) dry marsala wine; 1/2 cup(s) frozen green peas (optional); 3 tablespoon(s) heavy cream; 1 package(s) of your favorite pasta (i like thin spaghetti or angel hair)

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172 Pinches 1 Photo

Annamaria Settanni McDonald

Brooklyn, OH

Updated on Oct 25, 2010

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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prep time 30 Min

cook time 1 Hr

method ---

yield 4 serving(s)

Ingredients

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

How To Make creamy chicken marsala with pasta

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.

Step 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.
Step 3

Add butter to pan, and place over medium-high heat. Add chicken; cook until browned. Remove chicken from pan.
Step 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.
Step 5

Serve chicken and sauce over pasta.
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