Chicken Marsala Recipe
Boneless chicken breast with sauteed mushrooms and green onions in marsala sauce Served with pappardelle pasta tomaot sauce.
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Ingredients
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Chicken Marsala
Pappardelle Pasta with Tomato Sauce
Method
Chicken Marsala
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Dredge the Chicken
Coat each chicken breast lightly in all-purpose flour, shaking off any excess.
- 3
Sauté the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Cook the Mushrooms and Onions
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced mushrooms and chopped green onions. Sauté for about 5-7 minutes until the mushrooms are browned and the onions are tender.
- 5
Make the Sauce
Pour in the Marsala wine and scrape up any browned bits from the skillet. Allow the wine to simmer for about 2-3 minutes, then add the chicken broth. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes.
Pappardelle Pasta with Tomato Sauce
- 6
Cook the Pasta
In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- 7
- 8
Combine Sauce Ingredients
Add the canned crushed tomatoes, dried basil, salt, and black pepper to the saucepan. Stir to combine and let simmer for about 10 minutes.
- 9
Combine Pasta and Sauce
Toss the cooked pappardelle pasta in the tomato sauce until well coated.
