Super yay! My Chicken Marsala is EVERYTHING. I just started making this because The Husband and The Kiddo revealed that they do in fact enjoy a mushroom or two. They loved this dish very much. I think the sprig of rosemary really elevates the flavor. Do not omit that!
Many marsala recipes involve cream, but mine does not and it is not missed. If you are serving with pasta, be sure to add a cup or more of extra broth and of course pasta water to make the mushroom sauce a nice quantity for your pasta.
Here’s a few of my ingredients getting prepped:
And here’s the final product:
Chicken Marsala
Course: MainCuisine: ItalianDifficulty: Easy5-6
servings15
minutes30
minutesIngredients
2 lbs. thin cut chicken cutlets (about 12)
1/2 cup flour
4 cups sliced baby bella mushrooms and white mushrooms
4 cloves garlic, minced
1 shallot minced
1 sprig rosemary
1/2 cup marsala wine
2 cups chicken broth (plus more, if needed)
Unsalted butter
Extra virgin olive oil
Salt and pepper to taste
3/4 pound rigatoni or favorite pasta
1/4 cup fresh Italian parsley, chopped.
Grated parmigiano cheese to serve
Directions
- Add flour to a wide dish. Season with 1/4 tsp. salt and 1/4 tsp. black pepper. Whisk to combine. Dip each chicken piece into the flour mixture to lightly coat each side.
- In a large pan over medium heat, add 1 Tbsp. butter and 1 Tbsp. olive oil. Once bubbling, add 3-4 chicken pieces. Brown on each side for about 2-4 minutes per side. Set aside on a large baking sheet. Repeat adding butter and olive oil, and browning the chicken until all chicken pieces are browned.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions. (Be sure to reserve about 2 cups of pasta water to add to the sauce if needed).
- Once all the chicken in browned and set aside, return pan to medium heat. Add another Tbsp. olive oil. Add shallots and garlic. Cook for a minute until fragrant. Add mushrooms. Add rosemary sprig. Cook coating in the garlic and shallot mixture until well browned, about 5-8 minutes. Season with 1/4 tsp. salt and 1/4 tsp pepper.
- Add marsala wine. Cook for a minute. Add 2 cups broth and bring to a gentle simmer. Add chicken and cover for 3-5 minutes to warm through.
- In a large pasta bowl, add about 2 cups of the marsala sauce and mushrooms to the bowl, along with a ladle or two of pasta water. Transfer cooked pasta directly to the bowl. (If you want more sauce in the pan with the chicken, add a splash of chicken broth or pasta water at your discretion.)
- To serve, plate a spoonful or two of pasta with a piece of chicken and the mushroom marsala sauce on top. Sprinkle with fresh parsley and grated cheese, if desired.
