Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup all-purpose flour (for dredging)
Salt and pepper to taste
1/2 cup dry Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup sliced mushrooms (button or cremini)
3 cloves garlic, minced
8 oz pasta (such as fettuccine, penne, or spaghetti)
Fresh parsley, chopped (for garnish)
Fresh grated Parmesan cheese (for garnish, optional)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
2. Prepare the Chicken:
While the pasta is cooking, prepare the chicken. Slice the chicken breasts in half horizontally to create thinner cutlets (or use pre-sliced chicken cutlets).
Dredge each chicken cutlet in the flour, coating both sides evenly. Season with salt and pepper.
3. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should be 165°F/74°C).
Remove the chicken from the skillet and set aside. Keep the skillet over medium heat.
4. Make the Marsala Sauce:
In the same skillet, add the sliced mushrooms and cook for about 3-4 minutes, until they start to soften and brown.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for about 5 minutes, reducing the liquid by half.
Stir in the heavy cream and butter, continuing to simmer for another 3-4 minutes until the sauce thickens slightly.
5. Combine the Pasta:
Slice the cooked chicken into strips and return it to the skillet, tossing it with the mushroom sauce.
Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
6. Serve:
Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese (if desired).
Serve immediately and enjoy!
This Chicken Marsala Pasta is a creamy, flavorful dish with a hint of sweetness from the Marsala wine and the savory richness of the mushrooms. Perfect for a cozy dinner or a special occasion!