Chicken Marsala with Pasta
Chicken Marsala with Pasta
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts, about 4-5 breasts, sliced horizontally into thin cutlets
- 3/4 cup all-purpose flour
- 1 1/4 teaspoon kosher salt, for flour
- 3/4 teaspoon black pepper, for flour
For Cooking
- 1 1/4 tablespoon beef tallow
- 1 1/4 tablespoon olive oil
- 2 1/4 tablespoons unsalted butter
For the Marsala Sauce
- 1 pound cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 shallots, finely diced
- 1 cup dry Marsala wine
- 1 1/4 cups chicken stock
- 2/3 cup heavy cream
- 1 1/4 tablespoon unsalted butter, for finishing sauce
- 1/2 teaspoon black pepper, for sauce
- 3/4 teaspoon kosher salt, for sauce, adjust to taste
For the Pasta
- 1 1/4 pounds pasta, fettuccine, pappardelle, or linguine work best
- 3/4 tablespoon salt, for pasta water
For Finishing
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Parmesan cheese, grated
- 1 lemon, optional, for squeezing
Instructions
- 1
Prepare the chicken: Slice the boneless, skinless chicken breasts horizontally to create thin cutlets. In a shallow dish, combine the all-purpose flour with 1 1/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
⏱️ 10 min
- 2
Sear the chicken: Heat a large skillet over medium-high heat. Add 1/2 tablespoon beef tallow, 1/2 tablespoon olive oil, and 1/2 tablespoon unsalted butter. Once shimmering, sear the chicken cutlets in batches until golden brown, about 3-4 minutes per side. The chicken should be about 90% cooked through. Remove the seared chicken from the pan and set aside on a rack; it will finish cooking later. Repeat until all chicken is browned.
⏱️ 15 min
- 3
Cook the mushrooms: In the same pan, add another 3/4 tablespoon beef tallow and 3/4 tablespoon olive oil. Add the sliced cremini or button mushrooms and cook until deeply browned, about 8-10 minutes, allowing most of their liquid to evaporate. Add the finely diced shallots and cook for 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
⏱️ 15 min
- 4
Deglaze the pan: Pour in the 1 cup dry Marsala wine. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, which should take 5-7 minutes.
⏱️ 7 min
- 5
Build the sauce: Add the 1 1/4 cups chicken stock and simmer for 5 minutes. Stir in the 2/3 cup heavy cream, 1/2 teaspoon black pepper, and 3/4 teaspoon kosher salt (adjust to taste). Return the seared chicken to the pan, immersing it in the sauce. Turn the heat to low, cover the pan with a lid, and simmer for 8-10 minutes until the chicken is cooked through and the sauce thickens slightly.
⏱️ 15 min
- 6
Finish the sauce: Stir in the remaining 1 1/4 tablespoon unsalted butter. Adjust salt and pepper to taste if needed. Stir in half of the finely chopped fresh parsley.
⏱️ 3 min
- 7
Cook the pasta: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add 3/4 tablespoon salt to the water. Add the 1 1/4 pounds pasta and cook until al dente, according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
⏱️ 12 min
- 8
Combine: Add the cooked pasta directly to the Marsala sauce in the pan. Toss everything together until the pasta is well coated. If the sauce needs loosening, add a splash of the reserved pasta water.
⏱️ 5 min
- 9
Serve: Plate the pasta, then top with the chicken. Ladle a few spoonfuls of the Marsala sauce with mushrooms over the chicken and pasta. Finish with the grated Parmesan cheese and the remaining finely chopped fresh parsley. An optional squeeze of lemon can also be added for brightness.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Marsala with Pasta
For the Chicken
- 2 pounds boneless skinless chicken breasts, about 4-5 breasts, sliced horizontally into thin cutlets
- 3/4 cup all-purpose flour
- 1 1/4 teaspoon kosher salt, for flour
- 3/4 teaspoon black pepper, for flour
For Cooking
- 1 1/4 tablespoon beef tallow
- 1 1/4 tablespoon olive oil
- 2 1/4 tablespoons unsalted butter
For the Marsala Sauce
- 1 pound cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 shallots, finely diced
- 1 cup dry Marsala wine
- 1 1/4 cups chicken stock
- 2/3 cup heavy cream
- 1 1/4 tablespoon unsalted butter, for finishing sauce
- 1/2 teaspoon black pepper, for sauce
- 3/4 teaspoon kosher salt, for sauce, adjust to taste
For the Pasta
- 1 1/4 pounds pasta, fettuccine, pappardelle, or linguine work best
- 3/4 tablespoon salt, for pasta water
For Finishing
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Parmesan cheese, grated
- 1 lemon, optional, for squeezing
Instructions
- 1
Prepare the chicken: Slice the boneless, skinless chicken breasts horizontally to create thin cutlets. In a shallow dish, combine the all-purpose flour with 1 1/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
⏱️ 10 min - 2
Sear the chicken: Heat a large skillet over medium-high heat. Add 1/2 tablespoon beef tallow, 1/2 tablespoon olive oil, and 1/2 tablespoon unsalted butter. Once shimmering, sear the chicken cutlets in batches until golden brown, about 3-4 minutes per side. The chicken should be about 90% cooked through. Remove the seared chicken from the pan and set aside on a rack; it will finish cooking later. Repeat until all chicken is browned.
⏱️ 15 min - 3
Cook the mushrooms: In the same pan, add another 3/4 tablespoon beef tallow and 3/4 tablespoon olive oil. Add the sliced cremini or button mushrooms and cook until deeply browned, about 8-10 minutes, allowing most of their liquid to evaporate. Add the finely diced shallots and cook for 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
⏱️ 15 min - 4
Deglaze the pan: Pour in the 1 cup dry Marsala wine. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, which should take 5-7 minutes.
⏱️ 7 min - 5
Build the sauce: Add the 1 1/4 cups chicken stock and simmer for 5 minutes. Stir in the 2/3 cup heavy cream, 1/2 teaspoon black pepper, and 3/4 teaspoon kosher salt (adjust to taste). Return the seared chicken to the pan, immersing it in the sauce. Turn the heat to low, cover the pan with a lid, and simmer for 8-10 minutes until the chicken is cooked through and the sauce thickens slightly.
⏱️ 15 min - 6
Finish the sauce: Stir in the remaining 1 1/4 tablespoon unsalted butter. Adjust salt and pepper to taste if needed. Stir in half of the finely chopped fresh parsley.
⏱️ 3 min - 7
Cook the pasta: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add 3/4 tablespoon salt to the water. Add the 1 1/4 pounds pasta and cook until al dente, according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
⏱️ 12 min - 8
Combine: Add the cooked pasta directly to the Marsala sauce in the pan. Toss everything together until the pasta is well coated. If the sauce needs loosening, add a splash of the reserved pasta water.
⏱️ 5 min - 9
Serve: Plate the pasta, then top with the chicken. Ladle a few spoonfuls of the Marsala sauce with mushrooms over the chicken and pasta. Finish with the grated Parmesan cheese and the remaining finely chopped fresh parsley. An optional squeeze of lemon can also be added for brightness.
⏱️ 3 min