Chicken Marsala with Mushrooms over Pasta and Spinach.

Description

This is a restaurant-quality classic featuring tender, pan-seared chicken breasts smothered in a rich, savory mushroom and herb sauce. Served over a bed of fettuccine pasta and wilted spinach, it offers a wonderful balance of earthy, savory, and aromatic flavors.

Ingredients

• Main Ingredients:

  • 2 large chicken breasts (boneless, skinless)

  • 8 oz mushrooms (cremini or button, sliced)

  • 2 cups fresh spinach

  • 8 oz fettuccine or egg noodles (cooked)

  • 2 tablespoons olive oil (or butter)

  • Salt and black pepper to taste

• Marsala Sauce:

  • 1/2 cup Marsala wine (dry or sweet)

  • 1/2 cup chicken broth

  • 2 cloves garlic (minced)

  • 1 tablespoon fresh parsley (chopped)

Instructions

1. Cook the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat, and sear the chicken until golden brown and cooked through (about 5–6 minutes per side). Remove and set aside.

2. Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and cook until they release their moisture and turn golden brown. Add the minced garlic and cook for another minute until fragrant.

3. Make the Sauce: Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer and reduce by half until it forms a rich sauce.

4. Add Spinach: Stir in the fresh spinach and cook just until wilted.

5. Combine: Return the cooked chicken breasts to the pan, spooning the warm mushroom sauce and spinach generously over the top.

6. Serve: Serve the chicken and mushrooms hot over a bed of freshly cooked fettuccine pasta, garnished with chopped parsley.