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