Chicken Marsala Recipe
Chicken breast in a brown mushroom demiglace sauce over pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Season the chicken breasts with salt and pepper. In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
- 3
Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of butter and the garlic. Sauté for about 1 minute until fragrant. Add the mushrooms and cook until they are browned and tender, about 5 minutes.
- 4
Make the Sauce
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Let the sauce simmer for about 10 minutes until it slightly thickens.
- 5
Combine and Serve
Return the chicken to the skillet, spoon some of the sauce over it, and let it warm through for 2 minutes. Serve the chicken over the cooked pasta, drizzled with the mushroom sauce.