Chicken Marsala Recipe
Boneless chicken breast and mushrooms simmered in sweet marsala sauce, served with fettuccine alfredo or sauteed vegetables
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Ingredients
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Chicken Marsala
Fettuccine Alfredo (optional)
Sauteed Vegetables (optional)
Method
Chicken Marsala
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot, add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- 3
- 4
Add Wine and Broth
Pour in the Marsala wine and chicken broth. Stir well to combine, scraping up any bits from the bottom of the skillet. Bring to a simmer.
- 5
Fettuccine Alfredo (optional)
- 6
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 7
Make the Alfredo Sauce
In a separate saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- 8
Combine and Serve
Toss the cooked fettuccine in the Alfredo sauce until well coated. Serve alongside the Chicken Marsala.
Sauteed Vegetables (optional)
- 9
- 10
Cook the Vegetables
Add the sliced bell peppers and zucchini to the skillet. Season with salt and black pepper. Sauté until the vegetables are tender, about 5-7 minutes.
- 11
Serve
Serve the sautéed vegetables as a side dish with the Chicken Marsala.
