Chicken Marsala

By zhanghengshuo

4 Person

45 Minutes

0 Calories

This recipe expands a little on the traditional flavors of Chicken Marsala by adding fresh tomatoes and a splash of balsamic vinegar. Serve it over your favorite cut of pasta (we're partial to penne), add a salad or green vegetable, and you have a complete dinner that's full of flavor and easy to prepare.

Ingredients

2 tablespoons Fresh parsley, chopped
2 teaspoons Balsamic vinegar
1 tablespoon Butter
1/2 pint Cherry or grape tomatoes, halved
1/2 cup Chicken broth
3/4 cup Marsala wine
8 ounces Cremini or white button mushrooms, sliced
3 cloves Garlic, very finely chopped
1/2 cup Onion, chopped
4 tablespoons Olive oil, divided
1/4 teaspoon Freshly ground black pepper
3/4 teaspoon Salt
3 tablespoons Flour, divided
10 ounces Pasta
1 - 1/4 pounds Boneless, skinless chicken breasts

Method

01

Put a large pot of salted water on to boil for the pasta.
02

Add 2 tablespoons of the flour, along with the salt and pepper to a food storage bag and shake to combine. Cut the chicken breasts across the grain into 1/4-inch thick slices and add them to the bag. Shake well to coat the chicken with the seasoned flour.
03

Heat 3 tablespoons of the olive oil in a large pan over medium-high heat and add the chicken in a single layer. Cook, turning frequently, until light golden in color, about 3 minutes. Transfer to a plate and set aside.
04

Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion and cook until soft and translucent, 3 to 4 minutes.
05

Add the mushrooms and continue cooking, stirring frequently, until any moisture the mushrooms give off has evaporated. Add the garlic and continue cooking just until fragrant.
06

Sprinkle the remaining tablespoon of flour over the mushroom mixture. Combine well and continue cooking until the mixture is lightly browned, 2 to 3 minutes, then stir in the Marsala and chicken broth.
07

Increase the heat to medium-high and bring the mixture to a simmer. Continue cooking for 4 to 5 minutes, stirring occasionally.
08

While the Marsala sauce simmers, cook and drain the pasta according to package directions.
09

Reduce the heat on the sauce to medium and return the chicken to the pan. Turn the pieces several times to coat with sauce and continue cooking until the sauce thickens slightly, 1 to 2 minutes longer.
10

Add the tomatoes, butter, and balsamic vinegar and cook just long enough for the butter to melt and the tomatoes to soften slightly about 2 minutes. Stir in the parsley and remove from the heat.
11

To serve, plate a portion of pasta, top with the chicken-mushroom mixture and spoon some sauce over all.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Dinner Recipes

Chicken Marsala

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

2 tablespoons Fresh parsley, chopped

2 teaspoons Balsamic vinegar

1 tablespoon Butter

1/2 pint Cherry or grape tomatoes, halved

1/2 cup Chicken broth

3/4 cup Marsala wine

8 ounces Cremini or white button mushrooms, sliced

3 cloves Garlic, very finely chopped

1/2 cup Onion, chopped

4 tablespoons Olive oil, divided

1/4 teaspoon Freshly ground black pepper

3/4 teaspoon Salt

3 tablespoons Flour, divided

10 ounces Pasta

1 - 1/4 pounds Boneless, skinless chicken breasts

03 Method

Step 1

Put a large pot of salted water on to boil for the pasta.

Step 2

Add 2 tablespoons of the flour, along with the salt and pepper to a food storage bag and shake to combine. Cut the chicken breasts across the grain into 1/4-inch thick slices and add them to the bag. Shake well to coat the chicken with the seasoned flour.

Step 3

Heat 3 tablespoons of the olive oil in a large pan over medium-high heat and add the chicken in a single layer. Cook, turning frequently, until light golden in color, about 3 minutes. Transfer to a plate and set aside.

Step 4

Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion and cook until soft and translucent, 3 to 4 minutes.

Step 5

Add the mushrooms and continue cooking, stirring frequently, until any moisture the mushrooms give off has evaporated. Add the garlic and continue cooking just until fragrant.

Step 6

Sprinkle the remaining tablespoon of flour over the mushroom mixture. Combine well and continue cooking until the mixture is lightly browned, 2 to 3 minutes, then stir in the Marsala and chicken broth.

Step 7

Increase the heat to medium-high and bring the mixture to a simmer. Continue cooking for 4 to 5 minutes, stirring occasionally.

Step 8

While the Marsala sauce simmers, cook and drain the pasta according to package directions.

Step 9

Reduce the heat on the sauce to medium and return the chicken to the pan. Turn the pieces several times to coat with sauce and continue cooking until the sauce thickens slightly, 1 to 2 minutes longer.

Step 10

Add the tomatoes, butter, and balsamic vinegar and cook just long enough for the butter to melt and the tomatoes to soften slightly about 2 minutes. Stir in the parsley and remove from the heat.

Step 11

To serve, plate a portion of pasta, top with the chicken-mushroom mixture and spoon some sauce over all.

04 Author