Meal Kit

Classic Chicken Marsala

with buttery garlic mushroom sauce

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 6 oz. Cremini Mushrooms
  • Info
    5 oz. Spaghetti
  • 6 fl. oz. Marsala Wine
  • Info
    2 oz. Flour
  • Info
    1 oz. Butter
  • 2 tsp. Chicken Broth Concentrate
  • ¼ oz. Parsley
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

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

  2. 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 1/2 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.

  3. 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.

  4. 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 1/2 tsp. olive oil to prevent sticking and set aside. While pasta cooks, make sauce.

  5. 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 1/2 cup water and stir occasionally until liquid is reduced by half, 5-8 minutes. Remove from burner and stir in butter until fully incorporated.

  6. 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.

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