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Per serving
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- 1
Cook pasta and prep chicken
Start pasta cooking in salted boiling water according to package directions. While it cooks, pound chicken breasts to 1/4-inch thickness. Mix flour, lemon-pepper seasoning, and salt in a shallow dish. Dredge each chicken breast to coat on both sides.
- 2
Sear the chicken
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the dredged chicken and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate.
- 3
Build the Marsala sauce
In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and cook, stirring, until tender, about 4 minutes. Add minced garlic and cook 1 minute. Pour in Marsala wine and bring to a boil. Scrape up any browned bits from the pan. Let the sauce reduce by half, about 5-6 minutes. Return chicken to the skillet and turn to coat in the sauce; heat through.
- 4
Serve
Drain pasta and divide among plates. Top with chicken and spoon the mushroom Marsala sauce over everything.
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Skillet Chicken Marsala
Created by: 30MinuteMeals
Ingredients
- 8 oz angel hair pasta
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 tsp lemon-pepper seasoning
- 1/2 tsp salt
- 2 tbsp olive oil
- 4 cup fresh mushrooms
- 1 garlic clove
- 1 cup dry Marsala wine
Instructions
- Cook pasta and prep chickenStart pasta cooking in salted boiling water according to package directions. While it cooks, pound chicken breasts to 1/4-inch thickness. Mix flour, lemon-pepper seasoning, and salt in a shallow dish. Dredge each chicken breast to coat on both sides.
- Sear the chickenHeat 1 tablespoon olive oil in a large skillet over medium heat. Add the dredged chicken and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate.
- Build the Marsala sauceIn the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and cook, stirring, until tender, about 4 minutes. Add minced garlic and cook 1 minute. Pour in Marsala wine and bring to a boil. Scrape up any browned bits from the pan. Let the sauce reduce by half, about 5-6 minutes. Return chicken to the skillet and turn to coat in the sauce; heat through.
- ServeDrain pasta and divide among plates. Top with chicken and spoon the mushroom Marsala sauce over everything.