Chicken Marsala is one of my favorite dishes. The juicy chicken cutlets served with a silky marsala sauce and browned mushrooms; just delicious. I tend to make a lot of this meal as the leftovers are amazing, so feel free to half the recipe if needed. So quick and easy, this will is bound to be one of your go to dishes. Enjoy!
Total Time: 40 minutes
1/2 pound angel hair pasta
1 pound (16 ounces) white mushrooms
4 boneless chicken breasts, cut lengthwise
1/2 cup flour
Salt and pepper
1/4 cup olive oil
3 Tablespoons unsalted butter, divided
1 cup Marsala wine
1 cup low sodium chicken broth
2 Tablespoons cornstarch
1/4 cup cold water
1. Fill a pot with water, cover and heat on high to boil. When boiling, add salt then the pasta and cook according to package. Drain and return to pot and drizzle with olive oil to prevent sticking.
2. Clean any excess dirt off the mushrooms with a damp towel. I remove the stems, but this is not necessary, then slice the mushrooms and set aside.
3. In a large nonstick skillet, (I like to use my frying pan because it will fit all the chicken in one batch) heat the olive oil and 2 tablespoons of butter over medium high heat. Salt and pepper both sides of the chicken breasts. Place the flour in a shallow dish. Dredge the chicken in the flour, making sure to cover all sides and then shake off any excess. When oil and butter is hot, place chicken in pan. Cook 4-5 minutes on each side. This may have to be done in batches if you cannot fit all pieces of chicken in at once. When chicken is no longer pink in the middle, remove from pan and place on a plate tented with foil to keep warm.
4. With the skillet still on medium high heat, add the mushrooms and cook until brown, about 5 minutes, stirring occasionally. When mushrooms have softened, add the marsala wine and cook for about 1 minute. Add the chicken broth and bring to a boil. In a small bowl or measuring cup, mix cornstarch with cold water. Stir with a fork until cornstarch is dissolved. Slowly add the cornstarch mixture, one tablespoon at a time, to the skillet. Stir after each addition and keep adding cornstarch mixture until the sauce has reached the desired thickness. Feel free to leave out the cornstarch mixture all together; my husband and I just like a slightly thicker sauce.
5. Add the remaining tablespoon of butter and stir until melted. Return the chicken to the pan and dip both sides in sauce. Serve with pasta.