Creamy Marsala Chicken with Pasta

Tender chicken cutlets in a luxurious Marsala cream sauce, served over your favorite pasta.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1.2 lb chicken breast

0.5 cup all-purpose flour

1.5 tsp salt

0.75 tsp black pepper

2 tbsp olive oil

2 tbsp butter

8 oz mushrooms

2 cloves garlic

1 cup Marsala wine

1 cup chicken broth

0.75 cup heavy cream

2 tbsp parsley

12 oz pasta

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1
Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
10 min
2
Slice chicken breasts horizontally to create four thinner cutlets. Season the flour with 1 tsp salt and 0.5 tsp black pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
3
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat (approx. 190°C/375°F). Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
3 min
4
Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add sliced mushrooms and cook for 5-7 minutes until browned. Add minced garlic and cook for 1 minute until fragrant.
5 min
5
Pour in Marsala wine and chicken broth, scraping up browned bits. Simmer for 5-8 minutes until liquid reduces by one-third.
5 min
6
Stir in heavy cream and cook for 2-3 minutes until sauce thickens. Season with remaining 0.5 tsp salt and 0.25 tsp black pepper.
2 min
7
Return chicken to skillet and spoon sauce over. Serve chicken and sauce over cooked pasta, garnishing with parsley. Add a splash of reserved pasta water if sauce is too thick.

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