Recipe: Classic Chicken Marsala with buttery garlic mushroom sauce | Home Chef 12/28/16, 9:30 AM
Classic Chicken Marsala
with buttery garlic mushroom sauce
$9.95 per serving
This classic Italian restaurant favorite made from chicken, mushrooms, and Marsala wine comes home and
onto the dinner table in no time at all. Tender chicken breasts are sautéed and removed from the pan, which
is then used to make a Marsala reduction sauce with fresh garlic and mushrooms.
Soy-Free
Nutrition per serving
Calories Carbohydrates Fat Protein Sodium
930 74g 36g 64g 644mg
Prep & Cook Time Cook Within Difficulty Spice Level
25-35 min. 5 days Easy Not Spicy
In The Box In Your Kitchen
4 Parsley Sprigs Olive Oil
2 Garlic Cloves Salt
6 oz. Cremini Mushrooms Pepper
2 Boneless Skinless Chicken Breasts 1 Medium Pot
2 oz. Flour 1 Baking Sheet
1 Colander
6 oz. Spaghetti 1 Medium Non-Stick Pan
Recipe shown serves 2
6 fl. oz. Marsala Wine
2 tsp. Chicken Base
0.9 oz. Butter
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Recipe: Classic Chicken Marsala with buttery garlic mushroom sauce | Home Chef 12/28/16, 9:30 AM
Before Cooking
Preheat oven to 375 degrees
Bring a medium pot of lightly salted water to a boil
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil
Place a colander in the sink
While Cooking
Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch
than table salt, allowing more control over flavor. If using regular table salt,
reduce measured amounts by half.
Stir spaghetti constantly for first 30 seconds after adding to boiling water. This
will prevent noodles from sticking together.
Prepare the Ingredients
Stem and coarsely chop parsley. Mince garlic. Cut mushrooms into
thin 1/8" slices. Rinse chicken breasts and pat dry.
Dredge and Sear Chicken
Heat a medium non-stick pan with 2 tsp. olive oil over medium-
high heat. Place flour on a plate. Season both sides of chicken with
½ tsp. salt and a pinch of pepper and dip in flour, coating
completely. Shake off excess and place chicken in hot pan. Cook
until golden brown, 2-3 minutes per side. Chicken will finish cooking
in a later step. Reserve pan; no need to wipe clean.
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Recipe: Classic Chicken Marsala with buttery garlic mushroom sauce | Home Chef 12/28/16, 9:30 AM
Cook the Chicken
Transfer chicken to prepared baking sheet and bake until chicken
reaches a minimum internal temperature of 165 degrees, 6-8
minutes. While chicken cooks, cook pasta.
Cook the Pasta
Add spaghetti to boiling water and stir constantly for 30 seconds.
Cook until al dente, 8-10 minutes. Drain in colander and return to
pot. Toss with 1 tsp. olive oil to prevent sticking and set aside. While
pasta cooks, make sauce
Prepare the Sauce
Return pan used to cook chicken to medium heat. Add 1 tsp. olive
oil and garlic and cook until aromatic, 1 minute. Add mushrooms
and cook 2-3 minutes. Add Marsala wine, chicken base, and ½ cup
water and reduce by half, stirring occasionally, 3-4 minutes.
Remove from burner and whisk in butter until fully incorporated.
Plate the Dish
Add a serving of spaghetti to plate. Top with chicken and any
accumulated juices. Spoon Marsala sauce and mushrooms over
chicken and around plate. Garnish with parsley and a pinch of
pepper.
From The Chef
Don't worry about wiping out pan used to sear chicken. Those little
Justin Paruszkiewicz brown bits left behind are packed with flavor and get incorporated
into pan sauce after adding Marsala.
innovative, resilient, avant-
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Recipe: Classic Chicken Marsala with buttery garlic mushroom sauce | Home Chef 12/28/16, 9:30 AM
innovative, resilient, avant-
garde Did you know…
Marsala is a "fortified" wine, meaning it has brandy added. This Italian
wine is now more commonly utilized in cooking, rather than drinking,
and makes a great addition to dishes due to its slightly sweet flavor.
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