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!
The 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!
I always thicken the sauce with cornstarch whisked with warm water, instead of heavy cream or half and half (Less calories and Gluten Free!).
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!
Thought I’d try something a bit different with the image. What do you think? She is an advertisement from Savannah Brewing Company, circa 1890, titled Art Deco Lady & Tiger. It’s pretty cool, don’t you think?
Enjoy! And have fun cooking!
- 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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Originally Published 11/3/2014