Chicken Marsala Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thin cutlets (or pound to 1/4-inch thickness). Season both sides with salt and pepper.

Dredge

Place flour in a shallow dish. Lightly dredge each seasoned cutlet in flour, shaking off excess.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and tent with foil.

In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add shallot and sauté 1 minute until soft. Add sliced mushrooms and cook 4-5 minutes until they release their liquid and begin to brown.

Add minced garlic and asparagus pieces; sauté 2-3 minutes until garlic is fragrant and asparagus is bright green but still crisp-tender.

Carefully pour in the Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, 2-3 minutes.

Add chicken stock and simmer another 2 minutes to meld flavors. If using, stir in the heavy cream and simmer 1-2 minutes until the sauce slightly thickens. Stir in lemon juice and adjust seasoning with salt and pepper to taste.

Return cooked chicken to the skillet, spooning sauce and vegetables over the cutlets; warm through for 1-2 minutes.

While cooking the chicken (or before starting), bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente (about 8-10 minutes). Reserve 1/4 cup pasta cooking water, then drain.

Add drained linguine to the skillet with the sauce (or transfer sauce to the drained pasta). Toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Stir in grated Parmesan and chopped parsley.

Plate linguine, top with chicken cutlets and spoon additional mushrooms, asparagus, and sauce over the top. Garnish with extra parsley and a light sprinkle of Parmesan if desired. Serve immediately.