Chicken Marsala Linguine

Ingredients

Chicken breasts

4, boneless and skinless

Salt

to taste

Black pepper

to taste

All-purpose flour

1/2 cup, for dredging

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (cremini or button)

Marsala wine

1 cup

Chicken broth

1 cup

Linguine

12 ounces

Parsley

1/4 cup, chopped (for garnish)

Instructions

1. Begin by seasoning the chicken breasts generously with salt and black pepper. Dredge each breast in flour, shaking off any excess to ensure a light coating.
2. In a large skillet, heat the olive oil and unsalted butter over medium heat until hot and shimmering.
3. Carefully add the chicken breasts to the skillet and cook until they are golden brown, approximately 4 minutes on each side. Once browned, remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are browned and the garlic is fragrant, about 3-4 minutes.
5. Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape the bottom of the skillet and loosen any browned bits. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
6. Return the chicken to the skillet, cover, and let it simmer until cooked through and the sauce has thickened, about 10 minutes.
7. While the chicken is simmering, cook the linguine according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
8. To serve, place a portion of linguine on a plate, top with a chicken breast, and generously spoon the mushroom sauce over the top. Garnish with chopped parsley for a fresh touch.