Chicken Marsala
- 4 boneless skinless chicken breast halaves, each split in half horizontally to form 8 cutlets
- 1 cup all-purpose flour
- Kosher salt and fresh ground black pepper
- 6 to 8 tablespoons olive oil
- 4 ounces bacon, finely chopped (about 1/2 cup)
- 12 ounces button mushrooms, sliced
- 4 medium shallots, finely chopped (about 1/2 cup)
- 2 medium cloves garlic, finely chopped (about 2 teaspoons)
- 2/3 cup dry marsala
- 1 1/2 cups homemade or store-bought low-sodium chicken broth
- 12 ounces pasta (such as penne, rigatoni, or tagliatelle), cooked according to package directions
- 10 tablespoons (5 ounces) unsalted butter, cubed, divided
- 3 tablespoons chopped sage, divided
- 1 to 2 teaspoons fresh lemon juice from 1 lemon
- 1/3 cup fresh parsley leaves, chopped
- Produce
- Button mushrooms (12 ounces)
- Garlic (2 medium cloves)
- Lemon juice from 1 lemon, fresh (1 teaspoons)
- Parsley, fresh leaves (1/3 cup)
- Sage (3 tablespoons)
- Shallots, finely chopped (about 1/2 cup), medium (4)
- Meat
- Bacon (4 ounces)
- Chicken breast halaves, boneless skinless (4)
- Canned Goods
- Chicken broth, homemade or store-bought low-sodium (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (1 cup)
- Kosher salt and fresh ground black pepper (1)
- Olive oil (6 tablespoons)
- Pasta & Grains
- Pasta (12 ounces)
- Dairy
- Butter, unsalted (10 tablespoons)
- Beer, Wine & Liquor
- Marsala, dry (2/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 3, 2013 (1 month ago).
137 people saved this recipe.
