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
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
Reviews
This was tasty! I did not use the heavy cream and the recipe was still very good. I love the flavor combination of mushrooms with the marsala wine. I will make this again!
Very good-everyone in the family actually liked it. A Keeper.
love chiicken marsala .good as I had at carrabas. But I like mine with sauce on potatoes' fred
My husband and I just served this recipe and it was excellent. First time out it will take a little longer than the 20 mins. Would also recommend 1 1/2 cups of each mushroom and I reduced the amt of garlic to 1/2 bulb. We will make it again soon!It is also recommend that you have the butcher put the boneless chicken through the cuber or tenderizer, cooks quicker and very tender. I served with a baby spinach/feta/mushroom sald with hot spinach dressing (store bought) and fresh Italian bread and homemade carrot cake.Very suitable for entertaining!!!!!