Chicken Marsala Pasta

Chicken Marsala Pasta is one of the the most popular dishes in Italian restaurants. The dishes is rich, lush and decadent. But it is also really easy to make. The trick to this quick and easy Chicken Marsala Pasta is to start with very thin chicken cutlets. You can either use boneless, skinless chicken breast halves. Or, you can cheat (like me) and buy them already sliced a quarter inch thick from the butcher.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 4 servings

Calories: 680 kcal per serving

Ingredients

2 - chicken breasts
¼ cup - flour
1 tsp - all-purpose seasoning
½ tsp - Italian seasoning
4 tablespoons - olive oil
4 tablespoons - butter
8 ounces - mushrooms
½ cup - Marsala wine
½ cup - dry white wine
8 ounces - cooked pasta

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.

Nutrition