CHICKEN MARSALA Recipe
Penne Pasta, Mushroom Cream Wine Sauce
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Ingredients
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Pasta
Chicken and Sauce
Method
Cooking the Pasta
Boil the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Preparing the Chicken and Sauce
Cook the Chicken
In a large skillet over medium heat, add the olive oil and butter. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes until slightly reduced. Stir in the heavy cream and bring to a gentle simmer.
Combine Everything
Return the chicken to the skillet and let it cook in the sauce for another 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Serving
Plate the Dish
Serve the chicken Marsala over the cooked penne pasta, spooning the mushroom cream wine sauce over the top. Garnish with chopped fresh parsley.
