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Chicken Marsala Linguine

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Description

Easy but exquisite chicken Marsala recipe. Serve it with your favorite pasta or baked asparagus

Tips

  1. If you can’t find chicken breast cutlets in the grocery store, you can pound regular chicken breast with a meat tenderizer. Make sure to place the meat between 2 layers of plastic (or zip lock bag) to avoid a mess.
  2. Heavy cream is optional if you like your Marsala sauce creamier

Ingredients

Linguine pasta
2 chicken breast cutlets (1/4 in thick)
1 cup all purpose flour
3 tbs olive oil
2 tbs butter
4 oz mushroom (sliced)
1/8 cup sliced shallots
1 tsp minced garlic
1/2 cup Marsala wine
1/4 cup chicken broth
3 tbs heavy cream (optional)
Salt and pepper for seasoning
* Click to ingredient to choose one

Directions

1
Prepare the linguine according to the manufacturer's instructions. Make sure the water has enough salt. Chicken Marsala can be prepared while the linguine is cooking.
2
Heat olive oil and butter on medium heat to pan fry the chicken breasts cutlets
3
Season the chicken breast cutlet with salt and pepper and then coat it with all purpose flour
4
Place it on hot oil and cook each side for about 4 minutes. The sides should have golden brown color
5
Once cooked, removed the chicken from the pan
6
On the same oil, add the sliced shallots, minced garlic, mushroom and salt and let it caramelize
7
Once the mushrooms shrink slightly, add the Marsala wine and chicken broth
8
Turn the heat up to speed up the reduction process and stir occasionally to avoid burning
9
Once the sauce has started to thicken, place the chicken back, add the heavy cream and mix thoroughly
10
Let the sauce to thicken to desired consistency
11
Serve warm with the linguine pasta