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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Chicken Marsala over Pasta

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Chicken Marsala over Pasta

Chicken breasts in a Marsala wine sauce with mushrooms served over pasta.

An easy and classic Italian-American dish featuring tender chicken breasts cooked in a rich and savory Marsala wine sauce with mushrooms, served over a bed of pasta. Perfect for a quick weeknight dinner or a special occasion.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-American

Ingredients

Scale

4 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

3 tablespoons olive oil

8 ounces cremini or button mushrooms, sliced

3/4 cup Marsala wine

3/4 cup chicken broth

1/4 cup heavy cream (optional)

2 tablespoons butter

1/4 cup chopped fresh parsley

12 ounces pasta (such as fettuccine or spaghetti)

Instructions

1. Prepare the Chicken:

  • Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
  • Dredge the chicken breasts in the flour, shaking off any excess.

2. Cook the Chicken:

  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

3. Cook the Pasta:

  • Cook the pasta according to package instructions until al dente. Drain and set aside.

4. Cook the Mushrooms:

  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.

5. Make the Sauce:

  • Pour the Marsala wine into the skillet with the mushrooms and bring to a boil, scraping up any browned bits from the bottom of the pan.
  • Add the chicken broth and simmer for about 5 minutes until the sauce has reduced by half.
  • Stir in the heavy cream (if using) and cook for another 2 minutes until the sauce is slightly thickened.

6. Finish the Dish:

  • Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Cook for an additional 2-3 minutes to heat through.
  • Stir in the butter until melted and smooth. Garnish with chopped parsley.

7. Serve:

  • Plate the cooked pasta and place the chicken breasts on top. Spoon the Marsala sauce and mushrooms over the chicken and pasta. Serve immediately.

Notes

Serve with a side of garlic bread and a fresh salad for a complete meal.

For a gluten-free version, use gluten-free flour for dredging the chicken and gluten-free pasta.