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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
  • Total Time
    Prep: 35 min. Cook: 20 min.
  • Makes
    6 servings

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

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.

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Reviews

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Average Rating:
  • greatwithoutgluten
    Jan 31, 2016

    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!

  • sasha816
    Oct 11, 2014

    Very good-everyone in the family actually liked it. A Keeper.

  • kanty
    Oct 10, 2014

    love chiicken marsala .good as I had at carrabas. But I like mine with sauce on potatoes' fred

  • janfryling
    Feb 17, 2013

    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!!!!!