Golden Seared Chicken Marsala with Silky Mushroom Wine Sauce over Al Dente Pasta

Golden Seared Chicken Marsala with Silky Mushroom Wine Sauce over Al Dente Pasta

 

Golden Seared Chicken Marsala with Silky Mushroom Wine Sauce over Al Dente Pasta

Servings: 4

Ingredients

  1. 2 large chicken breasts, halved horizontally
  2. Salt and black pepper to taste
  3. 1/2 cup all-purpose flour (for dredging)
  4. 3 tablespoons olive oil
  5. 2 tablespoons butter
  6. 8 oz cremini mushrooms, sliced
  7. 3 cloves garlic, minced
  8. 3/4 cup Marsala wine
  9. 1 cup chicken broth
  10. 1/2 cup heavy cream
  11. 8 oz pasta (fettuccine or spaghetti)
  12. 1/4 cup grated parmesan cheese
  13. 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken with salt and pepper, then lightly dredge in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and sauté mushrooms for 5–6 minutes until browned and caramelized.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Pour in Marsala wine, scraping up any browned bits from the pan. Let simmer for 2–3 minutes.
  6. Add chicken broth and heavy cream, stirring well. Let the sauce simmer until slightly thickened.
  7. Meanwhile, cook pasta according to package instructions until al dente. Drain.
  8. Return chicken to the skillet, spoon sauce over the top, and simmer for another 3–4 minutes.
  9. Serve chicken over pasta, drizzle generously with sauce, and garnish with parmesan and parsley.

Nutritional Information


Kcal: 520 kcal

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes