Name: Chicken Marsala Pasta
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 Servings
Cuisine: Italian

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Chicken Marsala Pasta

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Instructions

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Instructions

Slice chicken breasts in half length wise. You will end up with four thin chicken cutlets. Place the chicken pieces between two pieces of plastic wrap and flatten them until they are about 1/4 inch thick. Season both sides of each chicken cutlet with All purpose seasoning.

Cook Pasta per package directions.

In a shallow dish, combine flour,all purpose seasoning and Italian Seasoning blend. Dredge each chicken cutlet in flour mixture, making sure each piece is completely coated.

In a large skillet, heat olive oil over medium high heat. Place chicken in the pan and brown for 3-4 minutes on each side. Depending on the size of your pan, you may have to do this in batches. Remove cooked chicken from the pan and set aside.

Turn heat down to medium. Add butter to the pan. Once butter is melted, add mushrooms and season with salt and pepper. Saute mushroom for 4-5 minutes. Add Marsala wine and sherry to the pan and place the chicken back in the pan. Simmer for 3 minutes or until liquid has reduced slightly.

Serve chicken and marsala sauce over the pasta.

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Tips & Tricks (5)

Pound Chicken Evenly 🔨
Use a meat mallet to pound chicken breasts to uniform quarter-inch thickness, ensuring even cooking and preventing dry spots. This critical step is what makes the dish cook quickly and stay tender.
Dry Your Cutlets Thoroughly 🧻
Pat chicken completely dry with paper towels before flouring—moisture prevents proper browning and creates steam that ruins your golden crust. This simple step transforms the texture from pale to restaurant-quality golden brown.
Bloom Your Mushrooms First 🍄
Sauté mushrooms separately until golden before adding to the sauce, as they release moisture that would dilute your Marsala reduction. This keeps your sauce rich and concentrated rather than watery.
Deglaze with Both Wines 🍷
Add sherry or white wine first to deglaze the pan and scrape up fond, then finish with Marsala—this layering builds complex flavor depth impossible to achieve by mixing wines together upfront.
Finish with Cold Butter 🧈
Whisk cold butter into the finished sauce off-heat for a glossy, luxurious emulsion that coats the pasta beautifully. This technique, called 'monter au beurre,' elevates the dish from good to restaurant-quality.