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Chicken Marsala

Ingredients

  • 1 pound fettuccine or spaghetti

  • 2 tablespoons Italian seasoning

  • 4 boneless/skinless chicken breasts

  • 4 tablespoons extra virgin olive oil, divided

  • 2 cups slice mushrooms

  • 3 cloves garlic, minced

  • 4 green onions, thinly sliced

  • 1 cup heavy cream

  • ½-¾ cups marsala wine

  • 1 tablespoon fresh parsley, chopped

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Directions

  1. Cook pasta according to package directions; drain and set aside. 

  2. Cut chicken breast in half lengthwise to get two thin cutlets; sprinkle seasoning on one side of breasts. 

  3. Heat a large skillet on medium for 1 minute; add 2 tablespoons of oil to coat the pan.  Add chicken, seasoned side down. 

  4. Season the top and cook about 2 minutes per side until done, remove from skillet and set aside to keep warm. 

  5. Add the remaining oil to the heated skillet; add the mushrooms, garlic and onions.  cook until soft.

  6. add marsala wine, reduce heat to low; cook for 1 minute.  Pour in cream and simmer 1 more minute. 

  7. Return chicken to pan and simmer 5 minutes. 

  8. add pasta to skillet, gently toss to coat pasta with marsala cream sauce; season with salt and pepper to taste. 

  9. Put pasta on serving plates, place chicken breasts on plate, sprinkle parsley over the chicken. 

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