Chicken Marsala with Roasted Asparagus features thin chicken fillets, sauteed mushrooms and a delicious Marsala pan sauce + easy oven roasted asparagus.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: asparagus, Chicken, Marsala, mushrooms
Servings: 4
Ingredients
Chicken Marsala
olive oil cooking sprayI recommend Pam
8ouncessliced fresh button mushroomor dried morels or other wild mushrooms rehydrated
5tablespoonsbutterdivided
1-2teaspoonminced garlicbased on your love of garlic
20ounces1 1/4 lb. thin chicken fillets (see instruction note below)
kosher salt & freshly ground black pepper to taste
3tablespoonsflour
3/4cupchicken broth
1/2cupsweet Marsala
2tablespoonshalf & half
1/2cupfrozen peasrinsed with hot water to thaw (optional)
8cooked fettuccineoptional
Roasted Asparagus
1good sized bundle of asparagus
olive oil cooking sprayI recommend Pam
kosher salt & freshly ground black pepperto taste
Shaved or shredded Parmesanoptional
Instructions
Chicken Marsala
Saute mushrooms in olive oil cooking spray and 1 tablespoon of butter over medium high heat for 3 - 4 minutes, or until moisture evaporates. Add garlic and saute for 1 additional minute. Set aside.
If you are starting with boneless chicken breasts vs. thin fillets, place in them in the freezer for 60 to 90 minutes until they start to firm up and then slice into thin fillets with a long sharp knife. If you are starting from frozen, thaw them until you can just slice through them. I recommend this method over pounding chicken breasts to avoid tearing the meat.
Season chicken fillets with salt & pepper to taste and dredge through flour.
Melt 3 tablespoons of butter over medium high heat and saute chicken 3 minutes per side or until lightly browned and remove from pan.
Return mushroom mixture, Marsala and broth to pan and scrape up any browned bits. Bring to a boil, reduce heat and simmer 5 minutes. Reduce to 1 cup.
If you are including the optional peas, add them now and simmer 1 minute.
Add 1 tablespoon butter, half & half, a pinch of salt and a few grinds of pepper and stir until butter is melted. Return chicken to pan and heat until cooked through, a few more minutes.
Serve over fettuccine, if desired.
Roasted Asparagus
Preheat oven to 400 degrees. Wash & dry asparagus. Trim off woody ends and place in a single layer on a baking sheet
Spray asparagus thoroughly with olive oil Pam and then toss asparagus with hands to coat well. Season with salt & pepper, to taste, give them another toss and then lay out in single layer again.
Roast in preheated oven for 8-10 minutes until just tender enough to pierce with fork. If desired, sprinkle with some shaved or shredded Parmesan and roast 1-2 minutes longer, until cheese is melted.