Eating well during the week does not have to be hard. This delicious deconstructed chicken marsala recipe. My husband loves chicken Marsala- it is usually what he orders when we go out for dinner so I created this version that I can make at home that tastes just as good. 

Chicken Marsala

As an Italian girl, our family has held up the tradition of loving pasta. We simply can’t get enough of it!

We love our pasta “al dente” and the texture and flavor of a good sturdy pasta is important. The perfect way to elevate a meal.

 

Italian Chicken Marsala

Ingredients

Sauce-

½ yellow onion, chopped

2 cloves garlic

1 TBSP olive oil

1 pkg mushrooms, cleaned and sliced.

¼ pound deli ham, chopped

1 cup chicken stock

¾ cup marsala wine

¾ cup heavy cream

 

Chicken-

4 chicken cutlets

½ cup flour

Salt and pepper to taste

 

Pasta

1 pound  Orecchiette, cooked according to package directions

Directions

Dredge the chicken in the flour.

In a medium pan, heat the oil over medium heat for about 5 minutes. Add the chicken to the pan and cook for about 4-5 minutes on each side.

Remove the chicken from the pan. Slice into strips once cooled.

To the same pan add the garlic and onions to the pan and cook until the onions become translucent.

Add the mushrooms and ham, cook for about 5 minutes, scraping up all the chicken bits that were left in the pan.

Add the broth and wine and simmer until reduced by half (15 minutes)

Pour in the cream and add the chicken back to the pan and cook over medium heat until the sauce starts to thicken (about 3-4 minutes)

Add in the pasta and toss.

Serve immediately.

The dish takes about 30 minutes to make so even on the busiest nights you still have time to eat well. We picked up all of our ingredients at our local ShopRite so we were ready to cook after a long day of school and work.