With lightly coated, pan-fried chicken breasts, mushrooms, and a savory sauce served over linguine, Chicken Marsala is a fast and easy meal your whole family will love!
So I visited my parents last weekend, and my mom and I got to talking about my blog. She commented, “You sure have a lot of Asian recipes on there.” I smiled, thinking she probably didn’t visit my site often (she’s not a regular computer user) and that the few times she did it probably just so happened that I had an Asian recipe that I’d just posted. But the more I thought about it, the more I realized I DO have a lot of Asian recipes on here. What can I say? Asian food is my favorite.
But then you have Italian. And by that I mean pasta. Mmmmm. Just typing about it makes me crave it…and I just ate dinner! What’s great about pasta is you can whip up a delicious dinner in a flash with it—just cook up some chicken or protein of choice, add some fresh veggies, throw in some yummy sauce, toss it with your pasta, and voila! Dinner’s ready. And my ultimate favorite Italian dish has gotta be Chicken Marsala. Lightly coated, pan-fried, juicy chicken breasts and mushrooms, braised in a flavorful, savory-tangy sauce and served over linguine is AMAZING. Plus, it’s super quick and beyond easy to make! It’s fancy and impressive enough for company, but it’s also great as a weeknight family meal. And IF you happen to have any leftovers, they’re delicious the next day! So if you want a simple, 30-minute meal bound to satisfy any tastebud, you gotta try this Chicken Marsala.
- ½ 8-oz pkg linguine (optional)*
- ¼ cup flour
- ½ tsp salt
- ¼ tsp pepper
- 4 boneless, skinless chicken breasts, pounded to ¼-inch thick
- 4 Tbsp butter
- 2 Tbsp olive oil
- 8-oz pkg sliced mushrooms
- 2 tsp minced garlic
- 1 cup Marsala wine
- ½ cup chicken broth
- 1 tsp Italian seasoning
- 1 Tbsp cold water
- 1 Tbsp cornstarch
- ⅛ cup half-and-half
- Chopped, fresh parsley (optional)
- Cook linguine according to package directions (if using); drain.
- Meanwhile, in a large, gallon-size plastic bag, combine chicken breasts, flour, salt, and pepper. Shake and toss until flour coats each chicken breast.
- In a large skillet over medium heat, melt butter. Stir in olive oil. Add chicken breasts and cook until browned. Turn and cook until browned on other side. Remove from skillet and keep warm.
- Add mushrooms and garlic to skillet. Saute until mushrooms are brown and tender. Pour in Marsala, chicken broth, and Italian seasoning. Stir to combine and reduce heat to medium-low.
- Combine cold water and cornstarch in a small bowl. Pour cornstarch mixture into Marsala mixture and bring to a boil, stirring constantly until sauce has thickened slightly. Pour in half-and-half and stir to combine.
- Place chicken breasts in mixture and toss to coat with sauce. Cook, if needed, until temperature of chicken reaches 165 degrees.
- Divide linguine between 4 plates. Top linguine with a chicken breast and drizzle with Marsala sauce. Sprinkle with parsley and enjoy!