Chicken Marsala is always one of those dishes in my family that feels fancy but is simple to make. It’s such a classic for so many delicious reasons! My dad taught me this recipe but it was hard to replicate. Like my Nana Lulu (his mom), he is opposed to measuring and cooks pretty much entirely by feel. I had to get him to slow down and measure a bit just so I could get an idea of the proportions he used. Well thank goodness I did because the results were so worth it!
Oh my goodness, I think my dad would have been proud of my attempt to make his recipe. The chicken was so juicy and flavorful in that amazing sauce. Tossing the tender linguine in the sauce as well really brought it all together and made it a complete meal with a side salad. Hope you all enjoy this simple but seriously tasty Italian classic! xoxo
This is a version of classic chicken marsala that is so simple to make and flavorful. It becomes a complete meal served on a bed of tender linguine!
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 pinch salt plus additional for the sauce
- 1 pinch freshly cracked black pepper plus additional for the sauce
- 6 whole chicken breasts boneless, skinless and pounded out thin
- 1 pound cremini mushrooms thinly sliced
- 2 cloves garlic minced
- 1 whole onion diced small
- 1 cup marsala wine
- 1 cup chicken stock
- 1 dash worcestershire sauce
- 1 pound linguine
- Heat the olive oil and butter in a large skillet with deep sides over medium high heat. While it heats up whisk the flour, garlic powder, dried thyme, salt and pepper together in a bowl. Toss the chicken breasts in the flour mixture to coat them, then get three of them into the hot pan. Let them brown for just 2 minutes on each side, then remove them to a plate and repeat with the other 3 chicken breasts. Once all of the chicken is cooked and removed from the pan, add in the mushrooms, garlic and onion and let them soften for a couple of minutes.
- Pour in the marsala wine, chicken stock and Worcestershire sauce and give it all a stir. Let the sauce come to a gentle boil and cook for 2-3 minutes to let it slightly reduce and thicken. Then add the chicken back in, season it all with an extra pinch of salt and pepper, and let it cook together for 15 minutes. While the chicken and sauce cook, get a large pot of water on the stove and bring it to a boil. Cook the linguine just until it is tender for 8-10 minutes, then drain it and toss it into the pot of chicken and sauce. Transfer the pasta and chicken to a platter and serve immediately family style!