Chicken Marsala with Pasta

Chicken Marsala with Pasta

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 8 oz mushrooms, sliced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/4 cup heavy cream (optional)
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)
• 12 oz egg noodles or pasta of choice

Instructions

1. Prepare the Chicken:
   • Place chicken breasts between two sheets of plastic wrap and pound to even thickness.
   • Season with salt and pepper.
   • Dredge each chicken breast in flour, shaking off excess.
2. Cook the Chicken:
   • Heat olive oil in a large skillet over medium-high heat.
   • Cook chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
3. Cook the Mushrooms:
   • In the same skillet, add the sliced mushrooms and sauté until they are browned and tender.
4. Make the Sauce:
   • Add Marsala wine to the skillet, scraping up any browned bits from the bottom.
   • Stir in chicken broth and bring to a simmer. Let cook for about 2 minutes.
   • If using, add heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.
5. Finish the Dish:
   • Return the chicken breasts to the skillet and let them simmer in the sauce for 5-7 minutes, or until cooked through.
   • Add butter and stir until melted and the sauce is smooth.
6. Cook the Pasta:
   • Cook egg noodles according to package instructions. Drain and set aside.
7. Serve:
   • Place a serving of noodles on each plate. Top with chicken and spoon the mushroom sauce over the top.
   • Garnish with fresh parsley and serve hot.

Key Phrases

• Chicken Marsala recipe
• Easy dinner ideas
• Classic Italian dish
• Savory mushroom sauce
• Homemade pasta dinner

For more details, visit the full recipe

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