Updated: Jun 19, 2021
This is one of my favorite weeknight dinners! It is so delicious and the flavor is incredible! My family is always asking for seconds with this dish. From start to finish, this dish can be on the table in 20 minutes. Be sure to get a dry Marsala wine, as a sweet one will change the flavor. You can serve this chicken dish on its own, or with rice, potatoes, or pasta which I love! Enjoy!
-5 thin sliced chicken breasts
-1/2 cup flour (you can substitute GF flour if needed)
-1/2 teaspoon ground pepper
-1 teaspoon salt
-1 teaspoon garlic powder
-2 tablespoons salted butter
-1 tablespoon olive oil
-1 tablespoon fresh parsley (chopped)
-1 1/4 cup dry Marsala wine
-1 1/4 cup organic chicken broth
-1 overflowing cup of cremini mushrooms (washed and sliced)
-1 tablespoon butter
-1 tablespoon olive oil
-4 cloves of garlic (chopped)
-1/3 cup heavy cream
-1/4 teaspoon dried thyme
-1/4 teaspoon dried oregeno
-1 teaspoon cornstarch
-1 teaspoon chicken broth
-1 lb Spaghetti
-On the stovetop boil a large pot of water.
-On the stove top in a small saucepan combine the Marsala wine and the chicken broth. Bring to a boil and then simmer on low for 15 minutes.
-Combine the flour, salt, pepper, and garlic powder in a large dish. Dredge the chicken in the flour mixture on both sides.
-In a large cast iron skillet (or pan) heat up 2 tablespoons of butter and 1 tablespoon of olive oil. Once hot, cook your chicken on both sides all the way through. Take the chicken out and set aside.
-Using the same skillet add 1 tablespoon of butter and 1 tablespoon of olive oil. Cook the mushrooms on low/medium heat for 7-9 minutes.
-Salt the boiling water for the pasta and cook the spaghetti to al dente.
-Flip the mushrooms and try and scrape any of the bits on the bottom of the pan from cooking the chicken. This will give your dish added flavor!
-When the mushrooms are done add the garlic, thyme, and oregano. Sauté for 30 seconds.
-Then pour the Marsala/chicken broth mixture all over the mushrooms.
-In a small bowl add 1 teaspoon of cornstarch and 1 teaspoon of chicken broth and mix until combined. Then pour it over the mushrooms. Stir for 30 seconds.
-Remove from the heat and add the heavy cream. Mix.
-Put the heat back on low and add your chicken. (Be sure to flip and coat both sides of the chicken in all of the delicious sauce!)
-Drain the pasta.
-Plate your dish. I like to add the pasta to the plate and then the chicken Marsala over the pasta. Remember to garnish each dish with fresh parsley.
-Serve and ENJOY!!!
*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet