Chicken Marsala

Ingredients

• 4 tablespoons Unsalted Butter (softened, divided 2 tbsp for pasta, 2 tbsp for garlic bread)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 4 cloves Garlic (minced)
• 1 large Shallot (finely diced)
• 1 pound Chicken Breast (cut into bite‑size pieces)
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper (freshly ground)
• 8 ounces Mushrooms (sliced; cremini or button work well)
• ½ cup Sweet Marsala Wine (about half a standard 750 ml bottle)
• 1 cup Demiglace (ready‑made) (store‑bought, low‑sodium)
• ½ cup Heavy Cream (cold)
• ¾ cup Parmesan Cheese (freshly grated)
• ¼ cup Fresh Parsley (chopped)
• 12 ounces Dry Pasta (e.g., fettuccine or linguine) (cooked al‑dente)
• ½ loaf Sourdough Bread (cut into thirds, sliced for garlic bread)
• 1 teaspoon Garlic Powder
• 4 cups Mixed Salad Greens (for side salad, optional dressing)

Instructions

1. Prep Ingredients

   Mince the garlic, finely dice the shallot, slice the mushrooms, cut the chicken into bite‑size pieces, grate Parmesan, chop parsley, and slice the sourdough into thirds.

   Time: PT5M

2. Make Garlic Bread

   Mix 2 tbsp softened butter with 1 tsp garlic powder. Spread on the sourdough slices, place on a baking sheet, and bake at 375°F until golden, about 8 minutes.

   Time: PT8M

   Temperature: 375°F

3. Cook Pasta

   Bring a large pot of salted water to a boil, add the pasta, and cook until al‑dente according to package directions (usually 9‑11 minutes). Reserve ½ cup pasta water, then drain.

   Time: PT11M

   Temperature: boiling

4. Sauté Aromatics

   In the large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced garlic and diced shallot; sauté until softened and lightly caramelized, about 4 minutes.

   Time: PT4M

   Temperature: medium

5. Brown Chicken

   Add the chicken pieces to the pan, season with 1 tsp kosher salt and ½ tsp black pepper, and cook, stirring occasionally, until the chicken is browned on all sides and about 70% cooked through, roughly 6 minutes.

   Time: PT6M

   Temperature: medium‑high

6. Add Mushrooms

   Stir in the sliced mushrooms and continue cooking until they release moisture and begin to brown, about 4 minutes.

   Time: PT4M

   Temperature: medium

7. Deglaze with Marsala

   Pour in ½ cup sweet Marsala wine, scraping up any browned bits from the pan. Increase heat to medium‑high and let the wine reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

8. Build the Sauce

   Stir in 1 cup demiglace, then add the cold heavy cream. Bring to a gentle simmer for 2 minutes, then mix in ¾ cup grated Parmesan and half of the chopped parsley. Season to taste with additional salt and pepper.

   Time: PT3M

   Temperature: low‑simmer

9. Combine Pasta and Sauce

   Add the drained pasta to the skillet, tossing to coat evenly. Cook together for 1‑2 minutes so the pasta absorbs the sauce. Finish with the remaining parsley and an extra handful of Parmesan.

   Time: PT2M

   Temperature: medium

10. Plate and Serve

    Divide the pasta among plates, top with a sprinkle of Parmesan, add a side of mixed salad greens, and place a piece of warm garlic bread on the side. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g