Chicken Marsala
with mushrooms / spinach / spaghetti
What makes this classic dish special is the rich sauce that comes together with sweet, tart Marsala cooking wine after chicken and mushrooms are seared to golden brown. We add wilted spinach for flavor and color and serve it over pasta to create a homey Italian classic.
Ingredients
- Shallots - 2 cloves, diced
- Mushrooms, any button (sub crimini or porcini) - 6 oz, slice
- Baby spinach - 4 oz, chopped
- Parsley, fresh - 2 Tbsp, chopped
- Chicken breasts, boneless and skinless - 1 lb, halved and pounded thin
- Pasta, spaghetti (sub any pasta) - 8 oz
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Flour, all-purpose - 1 Tbsp
- Marsala wine (sub any dry white wine or stock) - 1/2 cup
- Stock, chicken or vegetable - 1 cup
- Lemons - 1/2, juice of
Nutrition Facts
Prep
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Shallots - Slice. (Can be done up to 5 days ahead)
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Mushrooms / Spinach / Parsley - Prep as directed. (Can be done up to 3 days ahead)
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Chicken - Halve and thin out with a tenderizer until roughly half as thick. Season with salt and pepper. (Can be done 1 day ahead)
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Make
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Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
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Heat a skillet with oil over medium-high heat. To heated oil, add chicken and sear on both sides until golden brown and cooked through, ~3 minutes on each side (do this in batches and add additional oil if your pan cannot hold all of the chicken). Transfer chicken to a plate and return skillet to the heat.
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Reduce heat to medium and add butter. When the butter melts, add mushrooms and saute, scraping up any bits on the bottom of the pan, until mushrooms are golden brown, 5 to 6 minutes. Add shallots and saute for 1 minute to soften.
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Sprinkle flour over mushrooms and stir until no dry spots remain. Slowly pour wine and stock over mushrooms while whisking. Bring to a simmer. When the liquids are simmering, stir in spinach and cook until spinach is wilted and sauce is reduced slightly. Season with salt and pepper.
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Return chicken to the pan and spoon sauce over chicken. Squeeze lemon juice over chicken and top with parsley.
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Serve chicken and sauce over pasta and enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Doubled sauce and added garlic per recommendation then used cornstarch to thicken a bit. Didn't have Marsala so used sherry. Yummy! Second time I cut breasts into tenders. Much easier!
1 Helpful114 reviews
Didn't have shallots so used a little garlic and red onion. Added a little tiny bit of cornstarch to thicken up the sauce at the end. All in all, very delicious meal!
0 HelpfulDoubled sauce and added garlic per recommendation then used cornstarch to thicken a bit. Didn't have Marsala so used sherry. Yummy! Second time I cut breasts into tenders. Much easier!
1 HelpfulSkipped the wine and I think that's why it didn't turn out great. Fries were soggy - I just don't know how to get sweet potato fries crispy.
0 Helpful