Classic Chicken Marsala

with buttery garlic mushroom sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

This classic Italian restaurant favorite made from chicken, mushrooms, and Marsala wine comes home and onto the dinner table in no time at all. Tender chicken breasts are sautéed and removed from the pan, which is then used to make a Marsala reduction sauce with fresh garlic and mushrooms.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 6 oz. Cremini Mushrooms
  • ¼ oz. Parsley
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Flour
  • 6 oz. Spaghetti
  • 6 fl. oz. Marsala Wine
  • 2 tsp. Chicken Base
  • 1 oz. Butter
  • Nutrition (per serving)

  • Calories
    983
  • Carbohydrates
    102g
  • Fat
    30g
  • Protein
    55g
  • Sodium
    1750mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    1

    Prepare the Ingredients

    Mince garlic. Cut mushrooms into very thin slices. Stem and coarsely chop parsley. Pat chicken breasts dry.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    2

    Dredge and Sear the Chicken

    Place a medium non-stick pan with 1 tsp. olive oil over medium-high heat. Place flour on a plate. Season chicken on both sides with ½ tsp. salt and a pinch of pepper and dip in flour, coating completely. Shake off excess and place chicken in hot pan. Cook until golden brown, 2-3 minutes per side.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    3

    Roast the Chicken

    Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook pasta.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    4

    Cook the Pasta

    Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 8-10 minutes. Drain in a colander and return to pot. Toss with ½ tsp. olive oil to prevent sticking and set aside. While pasta cooks, make sauce.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    5

    Prepare the Sauce

    Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and garlic and cook until aromatic, 1 minute. Add mushrooms and cook, 2-3 minutes. Add Marsala wine, chicken base, and ½ cup water and stir occasionally until liquid is reduced by half, 5-8 minutes. Remove from burner and stir in butter until fully incorporated.

  • Classic Chicken Marsala with buttery garlic mushroom sauce
    6

    Finish the Dish

    Add a serving of pasta to a plate. Spoon Marsala sauce and mushrooms on top of pasta and garnish with parsley. Top with chicken and any accumulated juices. Alternatively, spoon sauce and mushrooms over chicken and pasta.