Chicken with Marsala, Tomatoes and Mushrooms
This recipe expands a little on the flavors of classic chicken marsala by adding a splash of balsamic vinegar and fresh tomatoes. Serve over your favorite cut of pasta (we happen to like rotini), add a green salad or sautéed spinach, and you have a complete meal that's quick and easy to prepare.
- 1 to 1-1/4 lbs boneless, skinless chicken breasts
- 10 ounces rotini or penne
- 3 tablespoons flour, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup onion, chopped
- 2 cloves garlic, very finely chopped
- 8 ounces crimini (or white) mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 pint cherry or grape tomatoes, halved
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
Put a large pot of salted water on to boil for the pasta.
Add 2 tablespoons of the flour, along with the salt and pepper to a food storage bag. Cut the chicken breasts into 1/4 to 3/8-inch slices and add them to the bag. Shake well to coat the chicken with the seasoned flour.
Heat 2 tablespoons of the olive oil in a large pan over medium-high heat and add the chicken in a single layer. Cook until light golden in color, about 2 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of oil teaspoon the pan along with the onion and garlic. Cook just until fragrant and slightly softened, 1 to 1-1/2 minutes. Add the mushrooms and continue cooking, stirring frequently, until they begin to give off a little moisture. Sprinkle the remaining tablespoon of flour over the mixture, combine well and continue cooking until the mushrooms are browned, 3 to 4 minutes.
While the mushrooms cook, start cooking the pasta according to package directions.
Add the Marsala and chicken broth to the pan. Cook, stirring frequently, until the mixture begins to thicken. Season to taste with additional salt and pepper, then return the chicken to the pan and cook for an additional 1 to 2 minutes.
Add the tomatoes, butter and balsamic vinegar and cook just long enough for the tomatoes to soften, 1 to 2 minutes. Stir in the parsley.
To serve, plate a portion of pasta, top with the chicken-mushroom mixture and spoon some sauce over all.
Makes 4 servings