Chicken Marsala PT45M https://img2.recipesrun.com/201907/2019/1106/09/1/113290/300x200x90.jpg weet Marsala wine reduced with rich chicken broth, buttery mushrooms, seared chicken, roasted asparagus, and Parmesan cheese all on top of buttery herbed noodles. Chicken Marsala is a classic and it doesn’t need much convincing. At first glance this dish may seem like it has a lot of components, but really it’s super simple. I’ll walk you through it. Let’s get cooking. 4 servings Ingredients: 8 oz. angel hair pasta, preferably Buitoni brand 2 tbsp. Maitre d'hotel Butter, for the pasta if preferred (see post for recipe) Parmesan Cheese to garnish fresh parsley to garnish 3/4 cup low sodium chicken broth 3/4 cup Marsala wine 2 cloves garlic, minced 8 oz. baby bella mushrooms, quartered Sea salt and black pepper as needed Olive oil as needed All-purpose flour for dredging 4-5 boneless skinless chicken thighs (or 4 thinly sliced breasts*) 1 bundle asparagus
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Chicken Marsala

weet Marsala wine reduced with rich chicken broth, buttery mushrooms, seared chicken, roasted asparagus, and Parmesan cheese all on top of buttery herbed noodles. Chicken Marsala is a classic and it doesn’t need much convincing. At first glance this dish may seem like it has a lot of components, but really it’s super simple. I’ll walk you through it. Let’s get cooking.
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Chicken Marsala
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 30 Mins
    • Cook Time 15 Mins
    • Total Time 45 Mins
    02 Ingredients
      • 8 oz. angel hair pasta, preferably Buitoni brand
      • 2 tbsp. Maitre d'hotel Butter, for the pasta if preferred (see post for recipe)
      • Parmesan Cheese to garnish
      • fresh parsley to garnish
      • 3/4 cup low sodium chicken broth
      • 3/4 cup Marsala wine
      • 2 cloves garlic, minced
      • 8 oz. baby bella mushrooms, quartered
      • Sea salt and black pepper as needed
      • Olive oil as needed
      • All-purpose flour for dredging
      • 4-5 boneless skinless chicken thighs (or 4 thinly sliced breasts*)
      • 1 bundle asparagus
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    03 Method
    • Step 1
      Preheat the oven to 400℉.
    • Step 2
      First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1" pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken.
    • Step 3
      Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet.
    • Step 4
      Add about 1/2 cup of flour to a plate. Season with salt and pepper for flavor. Dredge each chicken piece in flour.
    • Step 5
      When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good!
    • Step 6
      Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon. Reduce the heat to medium and cook the mushrooms 3 minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms.
    • Step 7
      Add the garlic and cook 45 seconds until fragrant.
    • Step 8
      Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol.
    • Step 9
      Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. See notes below for hints!
    • Step 10
      Stir in the roasted asparagus once the sauce forms. Taste and add salt and pepper as needed.
    • Step 11
      Snug the chicken pieces into the sauce, and allow to re-heat for 2-3 minutes. Add chopped parsley for garnish.
    • Step 12
      Cook pasta according to directions. Fresh pasta (such as Buitoni) only takes 2 minutes to cook. If you are using dried pasta, just cook earlier in the recipe. Toss pasta with 3-4 tablespoons of the Maitre d'hotel Butter (see post).
    • Step 13
      Serve with a side of herbed pasta and lots of Parmesan cheese!
    04 Author
    Ellie Ellie
    1078 Recipes
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