Marsala Recipe

Prepare the Ingredients

Start by cleaning the mushrooms and slicing them. Mince the garlic cloves and set aside. Cut the boneless chicken breast into thin slices and season with salt and black pepper.

Cook the Linguine

In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.

Sear the Chicken

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced mushrooms and minced garlic. Sauté for about 4-5 minutes until the mushrooms are tender and golden.

Deglaze the Pan

Pour in the sweet red wine and chicken broth. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and let it reduce for about 5 minutes.

Combine Everything

Return the cooked chicken to the skillet. Stir to combine with the sauce and mushrooms. Let everything simmer for an additional 2-3 minutes to heat through.

Plate the Dish

Serve the chicken and mushroom sauce over a bed of linguine. Garnish with chopped parsley and additional black pepper if desired.