RecipesThe Old Spaghetti FactoryChicken Marsala

Chicken Marsala Recipe

inspired by

@theoldspaghettifactory

Sep 18 2024

•

45m

•

Serves 2

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Recipe information

Make Chicken Marsala in just 45m. A freshly seasoned breast of tender chicken with a Mushroom and Marsala Wine Sauce. Served alongside spaghetti with Mizithra Cheese & Browned Butter.

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Ingredients

Chicken Marsala

Spaghetti with Mizithra Cheese & Browned Butter

Preparation

Chicken Marsala

1. Prepare the Chicken

Season the chicken breasts with salt and pepper. Dredge them lightly in flour, shaking off any excess.

2. Cook the Chicken

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.

3. Make the Sauce

In the same skillet, add the remaining butter and sliced mushrooms. Sauté until the mushrooms are browned. Pour in the Marsala wine and chicken broth, scraping any brown bits from the bottom of the pan. Simmer for 5 minutes.

4. Combine

Return the chicken to the skillet and cook for an additional 5-10 minutes, until the chicken is cooked through and the sauce has thickened. Garnish with chopped parsley.

Spaghetti

5. Cook the Spaghetti

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

6. Brown the Butter

In a skillet, melt the butter over medium heat until it turns golden brown and has a nutty aroma.

7. Combine Spaghetti with Cheese

Add the drained spaghetti to the skillet with browned butter. Toss to coat and add Mizithra cheese. Mix well until the spaghetti is evenly coated.

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