Creamy Marsala Chicken with Pasta

Ingredients

• 1.2 lb chicken breast(paid link)
• ½ cup all-purpose flour(paid link)
• 1 ½ tsp salt(paid link)
• ¾ tsp black pepper(paid link)
• 2 tbsp olive oil(paid link)
• 2 tbsp butter(paid link)
• 8 oz mushrooms(paid link)
• 2 cloves garlic(paid link)
• 1 cup Marsala wine(paid link)
• 1 cup chicken broth(paid link)
• ¾ cup heavy cream(paid link)
• 2 tbsp parsley(paid link)
• 12 oz pasta(paid link)

Instructions

1. 1

   Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.

   10 min

2. 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. 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. 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. 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. 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. 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.

Perfect With