Chicken Marsala Recipe

Time30m

Serves2

Chicken Breasts Sautéed with Mushrooms, Butter & Marsala Wine with Angel Hair Pasta.

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Ingredients

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1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
2
Cook the Chicken
Season the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3
Sauté the Mushrooms
In the same skillet, add the remaining 2 tablespoons of butter and the sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender and browned.
4
Add Marsala Wine
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3-4 minutes until the sauce reduces slightly.
5
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the mushroom sauce over the top. Cook for an additional 2 minutes to heat through.
6
Serve
Divide the pasta among plates, top with the chicken and mushroom Marsala sauce, and garnish with chopped parsley.