Chicken Marsala Recipe
Lightly Breaded Chicken Sauteed w/Mushrooms, Roasted Red Peppers, Garlic & Marsala Cream Sauce Served w/Penne Pasta & Garlic Toast
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge each piece in flour and shake off the excess.
- 2
Cook the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- 3
Make the Sauce
In the same skillet, add remaining butter. Sauté garlic until fragrant, then add mushrooms and cook until browned. Stir in roasted red peppers, then pour in the Marsala wine, scraping up any brown bits from the pan. Let simmer for about 5 minutes.
- 4
Finish the Sauce
Stir in the heavy cream and let the sauce thicken for about 3-4 minutes. Return the chicken to the skillet and coat with the sauce.
- 5
Cook the Pasta
While the sauce is thickening, cook the penne pasta according to package instructions. Drain and set aside.
- 6
Serve
Serve the chicken Marsala over the penne pasta, garnished with additional mushrooms and roasted red peppers if desired. Serve with garlic toast on the side.