Name: Cadot Restaurants CHICKEN MARSALA WITH MUSHROOM SAUCE AND LINGUINE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Boneless, skinless chicken breasts; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 8 oz Mushrooms, sliced; 3 tsp Garlic, minced; 1 cup Marsala wine; 1 cup Chicken broth; 2 tbs Butter; 2 tbs Fresh parsley, chopped; 12 oz Linguine pasta

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Savor the classic flavors of our Chicken Marsala, featuring tender, pan-seared chicken breasts smothered in a rich and velvety mushroom sauce. Served alongside a generous portion of al dente linguine, this dish combines earthy mushrooms and sweet Marsala wine to create a symphony of taste that will transport your palate to Italy. Perfectly garnished and bursting with flavor, it's a comforting yet elegant choice for any occasion.

Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.

Prepare the Chicken

Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until browned and cooked through. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they are browned and tender. Add the minced garlic and cook for an additional minute.

Sauté the Mushrooms

Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce for about 5 minutes.

Make the Sauce

Stir in the butter and chopped parsley, then return the chicken to the skillet. Coat the chicken in the sauce and let it simmer for another 2-3 minutes.

Finish the Sauce

Meanwhile, cook the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside.

Cook the Linguine

Serve the chicken Marsala over a bed of linguine, garnishing with additional parsley if desired.

Serve

Boneless, skinless chicken breasts

Salt

Black pepper

Olive oil

Mushrooms, sliced

Garlic, minced

Marsala wine

Chicken broth

Butter

Fresh parsley, chopped

Linguine pasta

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Make CHICKEN MARSALA WITH MUSHROOM SAUCE AND LINGUINE Recipe in just 30m. Savor the classic flavors of our Chicken Marsala, featuring tender, pan-seared chicken breasts smothered in a rich and velvety mushroom sauce. Served alongside a generous portion of al dente linguine, this dish combines earthy mushrooms and sweet Marsala wine to create a symphony of taste that will transport your palate to Italy. Perfectly garnished and bursting with flavor, it's a comforting yet elegant choice for any occasion.

Chicken Marsala With Mushroom Sauce And Linguine Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions