** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
Chicken Marsala has been one of my favorite recipes since I was a kid. I can even remember the first time my Mom made it. The power went out right as it was finishing so we had to eat by candle light. Which is probably why I ate the mushrooms, haha. Anyway, I’m not sure if this is a “traditional” chicken marsala recipe but I always enjoy it and I hope you do too!
(Source: It’s a Darne Good Cookbook, with lots of adaptions by me)
4-6 thin chicken breast pounded out to 1/8 inch thickness
1/2 cup flour
1/3-1/2 cup butter
salt and pepper to taste
2 cups mushrooms, sliced (I used baby bellas)
1-2 cloves garlic minced
3/4 cup Marsala wine
1/2 cup chicken stock
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
1/2 box angel hair pasta
Dredge the chicken in flour. Place 2 chicken breasts at a time in the skillet with 2 tablespoons melted butter (add more with each addition if needed) in skillet. Cook over low heat for 3 to 4 minutes on each side. As each one is done place it in a 9×13 baking dish and sprinkle with salt and pepper. Repeat until all chicken is cooked.
Adding more butter if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken.
Use the marsala wine to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken. Top the chicken with cheese and bake at 425 degrees for 10-12 minutes.
While the chicken is baking prepare angel hair noodles. When the noodles are done drain the water and dump the noodles into the pan with remaining sauce.
Serve chicken and mushrooms over top of angel hair pasta.
**Recipe note** If you are concerned with the amount of butter in this recipe you can substitute olive oil for half of the butter. Some butter is required to give it a rich flavor but it is perfectly okay to use half butter and half olive oil.