Chicken Marsala

By Ellie

4 Person

45 Minutes

0 Calories

Sweet Marsala wine reduced with rich chicken broth, buttery mushrooms, seared chicken, roasted asparagus, and Parmesan cheese all on top of buttery herbed noodles. Chicken Marsala is a classic and it doesn’t need much convincing. At first glance this dish may seem like it has a lot of components, but really it’s super simple. I’ll walk you through it. Let’s get cooking.

Ingredients

8 oz. angel hair pasta, preferably Buitoni brand
2 tbsp. Maitre d'hotel Butter, for the pasta if preferred (see post for recipe)
Parmesan Cheese to garnish
fresh parsley to garnish
3/4 cup low sodium chicken broth
3/4 cup Marsala wine
2 cloves garlic, minced
8 oz. baby bella mushrooms, quartered
Sea salt and black pepper as needed
Olive oil as needed
All-purpose flour for dredging
4-5 boneless skinless chicken thighs (or 4 thinly sliced breasts*)
1 bundle asparagus

Method

01

Preheat the oven to 400℉.
02

First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1" pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken.
03

Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet.
04

Add about 1/2 cup of flour to a plate. Season with salt and pepper for flavor. Dredge each chicken piece in flour.
05

When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good!
06

Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon. Reduce the heat to medium and cook the mushrooms 3 minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms.
07

Add the garlic and cook 45 seconds until fragrant.
08

Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol.
09

Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. See notes below for hints!
10

Stir in the roasted asparagus once the sauce forms. Taste and add salt and pepper as needed.
11

Snug the chicken pieces into the sauce, and allow to re-heat for 2-3 minutes. Add chopped parsley for garnish.
12

Cook pasta according to directions. Fresh pasta (such as Buitoni) only takes 2 minutes to cook. If you are using dried pasta, just cook earlier in the recipe. Toss pasta with 3-4 tablespoons of the Maitre d'hotel Butter (see post).
13

Serve with a side of herbed pasta and lots of Parmesan cheese!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Chicken Marsala

3.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

8 oz. angel hair pasta, preferably Buitoni brand

2 tbsp. Maitre d'hotel Butter, for the pasta if preferred (see post for recipe)

Parmesan Cheese to garnish

fresh parsley to garnish

3/4 cup low sodium chicken broth

3/4 cup Marsala wine

2 cloves garlic, minced

8 oz. baby bella mushrooms, quartered

Sea salt and black pepper as needed

Olive oil as needed

All-purpose flour for dredging

4-5 boneless skinless chicken thighs (or 4 thinly sliced breasts*)

1 bundle asparagus

03 Method

Step 1

Preheat the oven to 400℉.

Step 2

First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1" pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken.

Step 3

Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet.

Step 4

Add about 1/2 cup of flour to a plate. Season with salt and pepper for flavor. Dredge each chicken piece in flour.

Step 5

When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good!

Step 6

Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon. Reduce the heat to medium and cook the mushrooms 3 minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms.

Step 7

Add the garlic and cook 45 seconds until fragrant.

Step 8

Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol.

Step 9

Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. See notes below for hints!

Step 10

Stir in the roasted asparagus once the sauce forms. Taste and add salt and pepper as needed.

Step 11

Snug the chicken pieces into the sauce, and allow to re-heat for 2-3 minutes. Add chopped parsley for garnish.

Step 12

Cook pasta according to directions. Fresh pasta (such as Buitoni) only takes 2 minutes to cook. If you are using dried pasta, just cook earlier in the recipe. Toss pasta with 3-4 tablespoons of the Maitre d'hotel Butter (see post).

Step 13

Serve with a side of herbed pasta and lots of Parmesan cheese!

04 Author