Quick Chicken Marsala
The recipe Quick Chicken Marsala can be made in approximately 30 minutes. One portion of this dish contains around 53g of protein, 17g of fat, and a total of 853 calories. For $2.96 per serving, you get a main course that serves 2. 1071 person were glad they tried this recipe. It is brought to you by Bake Your Day. Head to the store and pick up oil, marsala wine, white onion, and a few other things to make it today. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding. Try Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce, Chicken Marsala, and Chicken Marsala for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups cooked chicken (rotisserie chicken works wonders here)
1 tsp. cornstarch
1 tsp. dried sage
2 tsp. fresh parsley, chopped
3/4 cup Marsala wine
2 tsp. Marsala wine
8 ounces mushrooms, sliced
2 tsp. oil
1 tsp. dried oregano
Salt and pepper to taste
1 tsp. soy sauce
1/2 cup white onion, diced
8 ounces whole wheat penne pasta
Equipment:
frying pan
Cooking instruction summary:
Cook the pasta according to package directions.In a large skillet, heat the olive oil. Add the onions and a small pinch of salt and cook for 2 minutes, just until soft and fragrant. Add the mushrooms, parsley, oregano and sage and stir to combine. Cook on medium heat until browned and caramelized, about 8 minutes.Slowly pour in the soy sauce and wine, increase the heat and cook for another 5 minutes. Stir in the cooked chicken. Season with salt and pepper and stir to combine. Meanwhile, stir the cornstarch with the remaining Marsala wine until combined. With the wine-mushroom sauce simmering, pour in the cornstarch mixture and stir gently until slightly thickened, about 2 minutes. Remove from heat.Serve over the cooked pasta.Notes:We have made this with and without chicken...which removes the "chicken" part of the title, but it's just as good as mushroom marsala. For this adaptation, use 12 - 16 ounces of mushrooms and omit the chicken; this adaptation also creates a vegan mushroom Marsala recipe, which is the way I would prefer to eat it. The chicken is good, but I'd much rather have more mushrooms!The cornstarch step at the end isn't completely necessary - we just like the sauce a little thicker. Feel free to omit this step.
Step by step:
1. Cook the pasta according to package directions.In a large skillet, heat the olive oil.
2. Add the onions and a small pinch of salt and cook for 2 minutes, just until soft and fragrant.
3. Add the mushrooms, parsley, oregano and sage and stir to combine. Cook on medium heat until browned and caramelized, about 8 minutes.Slowly pour in the soy sauce and wine, increase the heat and cook for another 5 minutes. Stir in the cooked chicken. Season with salt and pepper and stir to combine. Meanwhile, stir the cornstarch with the remaining Marsala wine until combined. With the wine-mushroom sauce simmering, pour in the cornstarch mixture and stir gently until slightly thickened, about 2 minutes.
4. Remove from heat.
5. Serve over the cooked pasta.Notes:We have made this with and without chicken...which removes the "chicken" part of the title, but it's just as good as mushroom marsala. For this adaptation, use 12 - 16 ounces of mushrooms and omit the chicken; this adaptation also creates a vegan mushroom Marsala recipe, which is the way I would prefer to eat it. The chicken is good, but I'd much rather have more mushrooms!The cornstarch step at the end isn't completely necessary - we just like the sauce a little thicker. Feel free to omit this step.
Nutrition Information:
covered percent of daily need
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