- 1 ½ pounds boneless skinless chicken breasts, cut into medallions
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 (8 ounce) package sliced bella mushrooms
- 1 green onion, finely chopped
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 1 teaspoon dried thyme leaves
- 1 tablespoon dried parsley flakes
- 12 ounces spaghetti noodles, cooked and drained
- 1 head broccoli, cut into florets and steamed or roasted
Place flour, salt and pepper in a zippered plastic bag. Add the chicken medallions to the bag, seal tightly, and shake to coat chicken evenly.
Heat the oil and 2 tablespoons butter in a large stainless steel skillet over medium-high heat. Place the flour-dusted chicken in the heated pan, shaking off any excess first. Cook chicken about 5-6 minutes, turning once halfway through cooking time. Transfer to a plate and set aside.
Melt the remaining 2 tablespoons butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, about 3-4 minutes. Add the green onion and garlic; cook 1 minute more.
Add the broth, wine, heavy cream, thyme and parsley, using a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce heat to medium. Gently boil uncovered until the sauce is slightly thickened, about 10 minutes.
Add chicken back to the pan, along with any juices from the plate. Reduce heat to low and simmer until chicken is warmed through, about 3-4 more minutes.
Serve chicken marsala over a bed of cooked spaghetti noodles with prepared broccoli on the side or on top.
This dish is a delicious blend of Italian-American cuisine, one that the whole family is sure to enjoy! If you love Italian food as much as we do, be sure to check out some of our other favorites, including Double Cheese Baked Penne or our Mega Meat Garlic Pizza!