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ByBeth Neels
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This recipe for Easy Chicken Marsala is so, well, easy! It comes together in 30 minutes or so. Great for a weeknight but elegant enough for company! The earthy-ness of the mushrooms and the sweet marsala wine give this recipe such depth!
PinThe easiest, most elegant and tastiest meal you can make in half an hour! We went out to lunch on Sunday and they had Veal Marsala on the ‘Specials’ List for the day. I haven’t had Marsala in years! It was so divine, I vowed to make it! Next stop was the ‘Wholesale’ Meat Market I’ve mentioned before. The Veal Cutlet was $18.99 a pound so needless to say, I opted out of veal and opted for good ole cheap chicken!
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I always thicken the sauce with cornstarch whisked with warm water, instead of heavy cream or half and half (Less calories and Gluten Free!).
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Serve with a salad and a piece of garlic bread to soak up all the sauce! This is another great Chicken and Pasta Recipe! Hope this recipe for easy chicken marsala is helpful to you! Thanks for stopping by today!
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Thought I’d try something a bit different with the image. What do you think? She is an advertisem*nt from Savannah Brewing Company, circa 1890, titled Art Deco Lady & Tiger. It’s pretty cool, don’t you think?
Enjoy! And have fun cooking!
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Recipe
Chicken Marsala
Delicious, traditional Italian pasta dish!
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5 from 10 votes
Print Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Calories: 742kcal
Author: Beth Neels
Cost: $5
Ingredients
- 1 lb pasta of your choice
- 1 Tbsp Olive Oil
- 3/4 c chopped Onion
- 1 Tbsp Chopped Garlic
- 3 c sliced mushrooms - about 9 medium
- 1 Tbsp Butter
- 1/2 tsp sage, dried
- Salt
- Pepper
- 1/2 c flour for dredging
- 2 boneless , skinless chicken breasts, washed, trimmed and dried
- 1 c chicken stock
- 1/2 c Marsala
- 1 Tbsp cornstarch
Instructions
Start Pasta water.
Wash and clean Chicken Breasts. Cut in half, lengthwise. Pound chicken between waxed paper with flat meat mallet to about 1/4 inch thick.
Season both sides with salt and pepper. Dredge in flour. Shake off excess flour.
Add 1 Tbsp. Olive oil to heavy bottom fry pan over medium high heat. Brown both sides of chicken, in batches. Remove to plate when browned.
While Chicken is browning, chop Onions and Garlic and slice mushrooms.
After chicken is finished, reduce heat to medium low. In the same pan saute' onions for a few minutes, until soft. Add garlic and saute' a few additional minutes.
Put pasta in boiling water and cook according to package directions.
Add Mushrooms, Sage and 1 Tbsp. Butter to Onion/ Garlic. Continue to saute' until mushrooms are slightly brown around the edges, about 5 minutes.
Pour in Marsala and scrape the browned bits off of the bottom of the pan. Cook for 2-3 minutes.
Add Chicken Stock and stir to combine. Add Chicken to warm and finish cooking. Cook an additional 5 minutes, or so.
Drain pasta, reserving about 1 cup of the pasta water.
Meanwhile, whisk together cornstarch and 1/4 cup warm water. Whisk into the Marsala sauce and cook a few more minutes.
Remove Chicken to a plate. Add pasta and some of the pasta water to the Marsala sauce and toss.
Serve immediately with Chicken.
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Notes
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in 350°F oven for about 25 minutes, until hot.
For longer storage, freeze up to 6 months.
Thaw in refrigerator. Reheat per above instructions.
Nutrition
Calories: 742kcal | Carbohydrates: 110g | Protein: 266g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 700mg | Sodium: 664mg | Potassium: 4737mg | Fiber: 5g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 4.4mg | Calcium: 89mg | Iron: 8.7mg
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Originally Published 11/3/2014
Beth Neels
Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.
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that looks so delicious and soooo comforting – perfect for any time of the year and makes a superb family meal – I cant wait to try it.Reply
Thank you Ramona! I hope you enjoy!
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I have not had Marsala for years either and I love a good retro recipe… I really must try this soon.Reply
It’s one of those dishes that I don’t make for years and then I think about and absolutely have to make it ASAP! Thanks, Brian!
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Looks comforting and tasty, and like your picture in the background!Reply
Thanks Caroline! I had mixed thoughts about it!
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This chicken marsala looks incredible! My husband loves this dish, but I hate spending all evening cooking (again LOL), I’m pinning this to try – thanks!Reply
This is a really easy version! I think he will love it! And so will you! Thanks, Kristine!
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This looks like some delicious comfort food. Perfect for date night.Reply
Absolutely! Would be perfect for date night! Thanks, Dannii!
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Looks great! Chicken Marsala is a warm classic dish. Love how you’ve lightened it up by thickening the sauce with corn starch instead of cream.Reply
I find that cream makes it so heavy! Thanks for your comment, Courtney!
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I love easy elegant dinners so sounds great. Nice picture with the lady and tiger 🙂Reply
Thanks Stephanie! Easy and elegant aren’t usually used in the same sentence, so that’s always nice! I know, isn’t she cool?
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looks great Beth! love meals like this, always so comforting!Reply
Thanks Georgie! We had such a late spring, I needed all of the comfort food I could get!!
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Looks absolutely delicious Beth, pinned and shared on Facebook! 🙂Reply
Thank you Patty! I appreciate your support, my friend! 🙂Reply
