Quick Chicken Marsala
This quick chicken Marsala recipe has become a staple in our house. Even though it’s simple, the flavors are so rich and deep. I am salivating as I tell you about it.
And I can’t get enough of these little baby ‘bella mushrooms from Trader Joe’s. These mushrooms might be my favorite of any mushroom. They have such a deep flavor and are so velvety when they are sauteed. Disclaimer: I have just started liking mushrooms in the last couple of years. Crazy what I’ve been missing. I still don’t really like them raw, but sauteed in some garlic and olive oil, I’ll eat them with a spoon.
Cover them in Marsala wine and I’m in t-r-o-u-b-l-e. We have made this recipe both with and without chicken and I love it regardless. I just love the deep flavor that the Marsala brings – it’s slightly sweet at the beginning but the flavor notes just keep going and going and you get a deep punch of savory at the end. I just can’t get enough, and you won’t be able to either when you see how easy this quick chicken marsala is. And go ahead and double it because the leftovers are just as amazing!
Quick Chicken Marsala Recipe
Yield: 2 large servings
Prep Time: 10 min
Cook Time: 30 min 2
Total Time: 30 min
Chicken, mushrooms and a rich, savory marsala sauce combined in a simple recipe for a quick weeknight pasta dish.
8 ounces whole wheat penne pasta
2 tsp. oil
1/2 cup white onion, diced
8 ounces mushrooms, sliced
2 tsp. fresh parsley, chopped
1 tsp. dried oregano
1 tsp. dried sage
1 tsp. soy sauce
3/4 cup Marsala wine
1 tsp. cornstarch
2 tsp. Marsala wine
2 cups cooked chicken (rotisserie chicken works wonders here)
Salt and pepper to taste
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.
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.