This recipe expands a little on the traditional flavors of Chicken Marsala by adding fresh tomatoes and a splash of balsamic vinegar. Serve it over your favorite cut of pasta (we're partial to penne), add a salad or green vegetable, and you have a complete dinner that's full of flavor and easy to prepare.
PrintChicken Marsala with Fresh Tomatoes
This dish combines boneless chicken, mushrooms and fresh tomatoes in a flavorful Marsala wine sauce that's perfect for serving over your favorite pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 to 1-1/4 lbs boneless, skinless chicken breasts
- 10 ounces pasta (penne, rotini, ziti)
- 3 tablespoons flour, divided
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup onion, chopped
- 3 cloves garlic, very finely chopped
- 8 ounces cremini or white button mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 pint cherry or grape tomatoes, halved
- 1 tablespoon butter
- 2 teaspoons balsamic vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
- 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 and shake to combine. Cut the chicken breasts across the grain into 1/4-inch thick slices and add them to the bag. Shake well to coat the chicken with the seasoned flour.
- Heat 3 tablespoons of the olive oil in a large pan over medium-high heat and add the chicken in a single layer. Cook, turning frequently, until light golden in color, about 3 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion and cook until soft and translucent, 3 to 4 minutes.
- Add the mushrooms and continue cooking, stirring frequently, until any moisture the mushrooms give off has evaporated. Add the garlic and continue cooking just until fragrant.
- Sprinkle the remaining tablespoon of flour over the mushroom mixture. Combine well and continue cooking until the mixture is lightly browned, 2 to 3 minutes, then stir in the Marsala and chicken broth.
- Increase the heat to medium-high and bring the mixture to a simmer. Continue cooking for 4 to 5 minutes, stirring occasionally.
- While the Marsala sauce simmers, cook and drain the pasta according to package directions.
- Reduce the heat on the sauce to medium and return the chicken to the pan. Turn the pieces several times to coat with sauce and continue cooking until the sauce thickens slightly, 1 to 2 minutes longer.
- Add the tomatoes, butter and balsamic vinegar and cook just long enough for the butter to melt and the tomatoes to soften slightly, about 2 minutes. Stir in the parsley and remove from the heat.
- To serve, plate a portion of pasta, top with the chicken-mushroom mixture and spoon some sauce over all.
SuzyJC in North Central Colorado says
I make a version of this, I am really not to keen on Marsala wine and so I use whatever white wine I have on hand and boy does it make a wonderful sauce.. oh, and I just want to say that I love your site, so many wonderful recipes to enjoy. Thank you
Lynne Webb says
Hi Suzy – Thanks so much for your kind comments. Marsala is a very distinctive flavor for sure, and I’m glad to hear that the basic recipe works well with other kinds of wine. Thanks for sharing the info!
Viane says
I have been disappointed by many of the recipes I found on pinterest…not the case here. This was absolutely delicious. I didn’t have marsala so used sherry. I will be making this again…a lot!
Crystal @ Simply Playful Fare says
This looks so good! My husband doesn’t like Marsala sauce, so I hardly ever get to eat it. I might be able to get him to try this recipe!
farida says
The mix Chicken, Tomatoes and mushroom that look so yummi
farida
http://chillichild.blogspot.com
Dinners & Dreams says
Nice take on a classic. I order chicken marsala often when I eat out.
Great recipe!
Nisrine