Receta de Pollo Marsala con PASTA al pesto | Paso a Paso

Season chicken breasts with salt and black pepper on both sides.

Dredge the chicken in flour, shaking off excess.

Heat olive oil and butter in a large skillet over medium heat until shimmering.

Add the chicken and cook until golden brown, about 5-7 minutes per side.

Remove the chicken from the skillet and set aside.

Add sliced mushrooms to the skillet and sauté until browned, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in marsala wine, scraping up any browned bits from the bottom of the skillet.

Add chicken broth and bring to a simmer.

Return the chicken to the skillet and cook until the sauce thickens, about 5 minutes.

Stir in heavy cream and cook for an additional 2-3 minutes.

Meanwhile, cook pasta according to package instructions until al dente.

Drain pasta and toss with a little olive oil to prevent sticking.

Serve the chicken marsala over the pasta, garnished with chopped parsley and grated parmesan cheese.

Spice Level:

Allergens