As the temperatures rise, pasta isn’t usually on my dinner table much. It’s usually reserved for the cool weather and the comfort food that it requires. However, this Easy Chicken Marsala is light and fresh and the sauce is dreamy but won’t weigh you down. The flavors are bright and earthy without being full of creamy, gloopy sauces. It’s absolutely one of our very favorite meals.
This dish is also a really excellent option for entertaining as it comes together quickly and tastes like it’s been cooking for hours. One of my Houdini dishes in that way where someone says “You didn’t have to go to all this trouble omg!” and I’ve really been playing around on Pinterest for hours instead of slaving over a hot stove. I hope that you love it as much as we do.
For those of you who hate mushrooms (cough Stephanie cough) you can absolutely leave them out.
- ½ cup flour
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp oregano
- 4 thinly sliced chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup sliced fresh mushrooms (I like Cremini)
- ½ cup Marsala wine
- ¼ cup chopped parsley
- ¼ cup parmesan cheese
- 1 lb spaghetti
- In a medium bowl, stir together the flour, garlic, salt, pepper and oregano. Dredge chicken in flour mixture to lightly coat. Meanwhile, cook pasta according to package directions. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet until browned on both sides. About 3-5 minutes. Remove chicken from skillet and add mushrooms. Stir mushrooms and cook until they’re softened and browned.
- Pour Marsala over mushrooms and add chicken back to the skillet. Cover skillet and reduce heat to medium low and simmer for roughly 10 minutes until the pasta is cooked and sauce is thickened. Pour over pasta and sprinkle with fresh chopped parsley and parmesan cheese and serve with garlic bread.