Chicken Marsala Penne. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant dish, it's really easy to make at home. Penne is the best pasta for this easy sauce.
Place chicken breasts in the plastic bag with the flour and coat chicken with flour thoroughly and Meanwhile, cook the whole-wheat penne according to package directions in plenty of unsalted water. Herbed chicken in a sweet Marsala and mushroom sauce — sounds simple, and it is A delicious, classic chicken dish — lightly coated chicken breasts braised with Marsala wine and mushrooms. A delicious, but surprisingly easy recipe that results in a restaurant quality dish. You can have Chicken Marsala Penne using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Chicken Marsala Penne
- You need 2 large of boneless, skinless chicken breasts; cut into bite sized pieces.
- It’s 10 of to 12 ounces sliced mushrooms.
- It’s 1 small of onion, diced.
- Prepare 3 clove of garlic, minced.
- You need 3/4 cup of Marsala cooking wine.
- You need 1/2 cup of chicken broth.
- It’s 1/2 cup of heavy cream.
- It’s 1 lb of dry pasta + water for cooking (I used penne, rigatoni is also good).
- It’s 1 cup of Parmesan cheese + more for serving.
- It’s 5 tbsp of unsalted butter.
- It’s 1 of salt and pepper to taste.
- You need 1 of minced, chopped fresh parsley for garnish.
My mother's recipe for Classic Chicken Marsala has been a staple at special occasions and family gatherings for years! The best thing is that is tastes even better when it is made a day early. Creamy Chicken Marsala in a delicious mushroom sauce rivals any restaurant! Cook a chef tasting chicken recipe right at home like a pro!
Chicken Marsala Penne instructions
- Makes: 4-6 servings Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. Boil water and cook pasta according to the directions. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened. Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley..
- *I made a topping out of the chopped parsley by mixing : 1 tbs of olive oil, 1 chopped roma tomato, 2 fresh minced garlic cloves, & less than 1/4 cup of chopped parsley. (optional).
- recipe taken from : http://joelens.blogspot.com/2011/04/creamy-chicken-marsala-pasta.html?m=1.
Photo about Healthy baked Italian chicken marsala with penne pasta and mushrooms. Cooking creamy chicken Marsala at home relies on two classic cooking techniques: pounding the chicken into thin pieces for quick pan-frying, and making a pan sauce from the cooked mushrooms. Chicken Marsala is a variation of traditional Italian scaloppini dishes. not only served over hot pasta, like rigatoni or ridged penne, but also steamed rice or other grains that will soak up the delicious sauce. Gluten-Free Chicken Marsala is full of flavor, from the earthy mushrooms to the sweet wine. Butternut Squash Penne with Chicken + Fried Sage.