Print Options

Back to Favorite Chicken Marsala >

Include these items:

Select reviews >

Taste of Home Logo

Favorite Chicken Marsala

 Favorite Chicken Marsala
The slightly sweet flavor of Marsala wine pairs well with the earthy taste of mushrooms. My version of a classic main course also features heavy whipping cream.—Cyndy Gerken, Naples, Florida
6 ServingsPrep: 35 min. Cook: 20 min.

Ingredients

  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/4 cup olive oil
  • 1/4 cup butter, divided
  • 1 cup sliced fresh shiitake mushrooms
  • 1 cup sliced baby portobello mushrooms
  • 2 large shallots, chopped
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • PASTA:
  • 1 package (16 ounces) angel hair pasta
  • 1 whole garlic bulb, minced
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes

2 of 2

Favorite Chicken Marsala (continued)

Directions

  • Place 1/2 cup flour, salt and pepper in a large resealable plastic
  • bag. Add chicken, a few pieces at a time, and shake to coat. In a
  • large skillet, cook chicken in oil and 2 tablespoons butter in
  • batches until no longer pink. Remove and keep warm.
  • Saute mushrooms and shallots in remaining butter until tender. Add
  • wine, stirring to loosen browned bits from pan. Sprinkle with
  • remaining flour; stir until blended. Gradually stir in broth and
  • cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes
  • or until slightly thickened.
  • Meanwhile, in a Dutch oven, cook pasta according to package
  • directions. Drain, reserving 1/2 cup cooking liquid. In the same
  • Dutch oven, saute garlic in oil and butter for 2 minutes. Return
  • pasta to the pan; stir in the cheese, salt, pepper, pepper flakes
  • and reserved cooking liquid.
  • Place pasta on a serving platter; top with chicken and sauce.
  • Sprinkle with parsley.
  • Yield: 6 servings.
Nutritional Facts: 1-1/3 cup pasta with 3 ounces cooked chicken and 1/2 cup sauce equals 945 calories, 52 g fat (22 g saturated fat), 159 mg cholesterol, 673 mg sodium, 72 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.