Favorite Chicken Marsala

Name: Favorite Chicken Marsala
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 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

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

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.

Nutrition Facts

1 each: 945 calories, 52g fat (22g saturated fat), 159mg cholesterol, 673mg sodium, 72g carbohydrate (6g sugars, 3g fiber), 38g protein.

Originally published as Favorite Chicken Marsala with Pasta in Holiday & Celebrations Cookbook 2010

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!!!!!