Chicken Marsala
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 25 mins
Ingredients
  • ½ 8-oz pkg linguine (optional)*
  • ¼ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 boneless, skinless chicken breasts, pounded to ¼-inch thick
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 8-oz pkg sliced mushrooms
  • 2 tsp minced garlic
  • 1 cup Marsala wine
  • ½ cup chicken broth
  • 1 tsp Italian seasoning
  • 1 Tbsp cold water
  • 1 Tbsp cornstarch
  • ⅛ cup half-and-half
  • Chopped, fresh parsley (optional)
Instructions
  1. Cook linguine according to package directions (if using); drain.
  2. Meanwhile, in a large, gallon-size plastic bag, combine chicken breasts, flour, salt, and pepper. Shake and toss until flour coats each chicken breast.
  3. In a large skillet over medium heat, melt butter. Stir in olive oil. Add chicken breasts and cook until browned. Turn and cook until browned on other side. Remove from skillet and keep warm.
  4. Add mushrooms and garlic to skillet. Saute until mushrooms are brown and tender. Pour in Marsala, chicken broth, and Italian seasoning. Stir to combine and reduce heat to medium-low.
  5. Combine cold water and cornstarch in a small bowl. Pour cornstarch mixture into Marsala mixture and bring to a boil, stirring constantly until sauce has thickened slightly. Pour in half-and-half and stir to combine.
  6. Place chicken breasts in mixture and toss to coat with sauce. Cook, if needed, until temperature of chicken reaches 165 degrees.
  7. Divide linguine between 4 plates. Top linguine with a chicken breast and drizzle with Marsala sauce. Sprinkle with parsley and enjoy!
Notes
*For a low-carb option, try serving with mashed cauliflower or steamed cauliflower and broccoli.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-marsala/