This mouthwatering dish features tender chicken cooked to perfection in a luscious Marsala wine sauce that’s both comforting and elegant. The sun-dried tomatoes add a burst of tangy flavor and vibrant color, taking this classic Italian recipe to a whole new level. Paired with earthy mushrooms and al dente noodles, this dish will transport you straight to an Italian trattoria.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped
- 8 oz pasta of your choice (linguine or fettuccine work well)
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook until they are golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the remaining 1 tablespoon of butter and sauté the sliced mushrooms until they are tender and lightly browned. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer until it reduces slightly, about 5 minutes.
- Stir in the heavy cream and chopped sun-dried tomatoes, and let the sauce simmer for an additional 2-3 minutes until it thickens slightly.
- While the sauce is simmering, cook the pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
- Return the cooked chicken breasts to the skillet and let them simmer in the sauce for a minute or two to absorb the flavors.
- To serve, place a bed of pasta on each plate, top it with a chicken breast, and generously spoon the Marsala sauce with mushrooms and sun-dried tomatoes over the chicken. Garnish with chopped fresh parsley for a pop of color and extra flavor.
Notes
For an extra burst of freshness, add some baby spinach or arugula to the pasta before topping it with the chicken and sauce. If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) to the simmering sauce until it reaches your desired consistency. Pair this delectable Chicken Marsala with a side of garlic bread or a simple green salad dressed with a light vinaigrette.
Chef’s tip: For an added touch of indulgence, you can spoon a dollop of creamy ricotta cheese on top of your chicken breast and smother it with the Marsala sauce. Perfection.Â
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 6g
- Sodium: 480mg
- Fat: 29g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 165mg
