AuthorMike EgrieCategory, DifficultyIntermediate
Chicken Marsala
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 oz fresh pappardelle pasta
 1.25 lbs package thin-cut chicken breasts, cut into 1-inch pieces
 ¼ cup olive oil, divided
 1 oz package (8 ounces) sliced baby bella mushrooms
 2 tbsp all-purpose flour
 ¾ cup Marsala cooking wine
 1 ½ cups low sodium chicken stock
 Chopped fresh parsley for garnish (optional)
1

Prepare pappardelle as label directs; drain, return to saucepot and cover. Makes about 3½ cups.

2

Sprinkle chicken with ½ teaspoon each salt and pepper. In large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook 7 minutes or until golden brown, turning once. Transfer to plate.

3

In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until starting to brown. Sprinkle with flour; cook and stir 1 minute. Stir in wine; cook 2 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir 5 minutes or until sauce is thickened
and internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.

4

Serve chicken and pasta garnished with parsley, if desired.

Chef Tip: Customize this dish by swapping the wine with marinara sauce and the stock with shredded mozzarella cheese melted on top of the chicken.

Ingredients

 1 oz fresh pappardelle pasta
 1.25 lbs package thin-cut chicken breasts, cut into 1-inch pieces
 ¼ cup olive oil, divided
 1 oz package (8 ounces) sliced baby bella mushrooms
 2 tbsp all-purpose flour
 ¾ cup Marsala cooking wine
 1 ½ cups low sodium chicken stock
 Chopped fresh parsley for garnish (optional)

Directions

1

Prepare pappardelle as label directs; drain, return to saucepot and cover. Makes about 3½ cups.

2

Sprinkle chicken with ½ teaspoon each salt and pepper. In large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook 7 minutes or until golden brown, turning once. Transfer to plate.

3

In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until starting to brown. Sprinkle with flour; cook and stir 1 minute. Stir in wine; cook 2 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir 5 minutes or until sauce is thickened
and internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.

4

Serve chicken and pasta garnished with parsley, if desired.

Chicken Marsala
X