Chicken Marsala is one of my family’s favorite dishes- and my kids request it almost every week! Serve it over a bed of linguine or fettuccine with a large leafy green salad along side- and you have a perfect weeknight family meal! I love serving chicken marsala as bite-sized pieces vs. whole chicken breasts so I don’t have to help the kids cut it up once it is served. Plus the smaller pieces do a better job of hugging the delicious sauce!
To reduce my dinner prep time during the 5:00 hour, I will cut the chicken into pieces using kitchen scissors earlier in the day, place the pieces into a bowl of flour and toss them with my fingers until all of the chicken pieces are lightly coated in the flour. Then I will put the bowl of floured chicken into the refrigerator until it is time to pull dinner together.
Now- not all of my picky eaters will want mushrooms with their chicken marsala- so I am careful to not toss it all together until I have served my kids that like it more “plain jane”!
- 6 thin-sliced chicken breasts
- all-purpose flour
- 1 stick of salted butter
- olive oil
- 1 pint-sized container of sliced mushrooms
- 1 bottle of Marsala wine
- box of fettuccine
- Using kitchen scissors, cut your chicken breasts into nice bite-sized pieces, and dredge in all-purpose flour.
- Prepare your rimmed skillet for browning the chicken by adding 1 tablespoon of butter to a few tablespoons of olive oil- enough to coat the bottom of the pan nicely once the butter has melted over medium-low heat. Place the flour-coated chicken pieces in the warmed skillet and brown each side, adding olive oil to the pan if the bottom seems dry. When both sides are browned- remove the chicken from the pan, and continue in this manner until all pieces are golden.
- Drizzle a bit more olive oil in the pan and add your mushrooms, stirring them gently until they are softened and browned as well. Remove the mushrooms from the pan and add the remaining 7 tablespoons of butter to the pan. After the butter has melted, slowly pour in the marsala wine and allow it to bubble up. Turn the heat down until the sauce simmers for 2-3 minutes and then return the chicken to the pan. Cover with a lid and allow to simmer on low for 10-12 minutes, until the chicken pieces are cooked through.
- Prepare your pasta according to the package instructions. Drain and rinse.
- Plate the dish with a generous "nest" pasta in the middle topped with chicken, then the mushrooms, and spoon the sauce on top.
Do you think this is a meal your kids would enjoy? Please leave a comment and tell me what you think!