MAKING CHICKEN MARSALA AT HOME JUST LIKE THE OLD COUNTRY / OLIVE GARDEN! | SAM THE COOKING GUY

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories and adds a unique flavor, while milk is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

Butterfly the chicken breast by cutting it in half evenly.

Flatten the chicken using a Ziploc bag and a bottle of Marsala wine.

Coat the chicken in seasoned flour with salt and pepper.

Heat olive oil in a pan until it shimmers, then test with a sprinkle of flour.

Cook the chicken in the pan for about 3 minutes on each side until golden brown.

Remove the chicken from the pan and let it rest.

Clean and slice the mushrooms, removing any dirt with a towel.

Add the mushrooms to the hot pan and cook until they are soft and colored.

Make a spot in the middle of the mushrooms, add more oil, and sauté 4 cloves of chopped garlic and 1 finely diced shallot until fragrant.

Sprinkle flour over the mushroom mixture and mix it in to thicken the sauce.

Add 2/3 cup of Marsala wine to the pan and let it thicken.

Pour in chicken stock and let it bubble away.

Add heavy cream to the sauce and let it simmer until thickened, stirring occasionally.

Check the sauce's consistency by dragging a spatula through it; it should not fill in immediately.

Return the chicken to the pan, nestling it in the sauce.

Prepare the pasta by draining it and mixing it with butter and Parmesan cheese, adding reserved pasta water to achieve creaminess.

Plate the pasta, then add the chicken and sauce on top, garnishing with pepper and optional Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens