Chicken Marsala with Pasta

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 8 oz cremini mushrooms
• 2 shallots
• 3 clove garlic
• ¼ cup all-purpose flour
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• ¾ cup dry Marsala wine
• ¾ cup chicken broth
• ¼ cup heavy cream (optional)
• ¼ cup fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper
• 12 oz fettuccine or linguine

Steps

1. Pound chicken breasts to 1/2-inch thickness, then season with salt and pepper and dredge lightly in flour.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
3. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add minced shallots and garlic, cooking for another 1-2 minutes until fragrant.
4. Pour in Marsala wine and deglaze the pan, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Add chicken broth and bring to a simmer.
5. Return chicken to the skillet. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Stir in heavy cream if using.
6. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
7. Serve chicken and Marsala sauce over the cooked pasta, garnished with fresh chopped parsley if desired.