Chicken Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Pasta

   In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Chicken

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and sauté until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and keep warm.

3. 3

   Cook the Mushrooms

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

4. 4

   Add Wine and Demi-glace

   Pour in the Marsala wine and demi-glace, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened.

5. 5

   Combine Chicken and Sauce

   Return the sautéed chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.

6. 6

   Serve

   To serve, place a portion of angel hair pasta on a plate, top with the chicken and mushroom Marsala sauce. Garnish with additional black pepper if desired.