Linguine Chicken Marsala* Recipe
Chicken scallopini, vino marsala, white mushroom, crema
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Ingredients
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Main Ingredients
Seasonings
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of salted water to a rolling boil.
- 2
Cook Linguine
Add the linguine pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Preparing the Chicken
- 3
Flatten the Chicken
Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
- 4
Season the Chicken
Sprinkle both sides of the chicken with salt, black pepper, and garlic powder.
- 5
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
Making the Sauce
- 6
Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of olive oil and butter. Add the sliced mushrooms and sauté for 5-7 minutes until they are tender and browned.
- 7
Add Marsala Wine
Pour in the Marsala wine and cook for 2-3 minutes, scraping up any brown bits from the bottom of the skillet.
- 8
Add Cream
Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.
- 9
Return Chicken
Return the seared chicken to the skillet, coating it in the sauce. Let it simmer for an additional 5 minutes.
Combining and Serving
- 10
Toss with Pasta
In a large bowl, combine the cooked linguine with the chicken and sauce. Toss to coat the pasta evenly.
- 11
Garnish and Serve
Sprinkle with chopped parsley and serve immediately, with extra Marsala sauce if desired.
