Savory Sun-Dried Tomato Chicken Marsala

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1/4 cup all-purpose flour
• 1/4 tsp Italian seasoning
• 1/4 tsp salt, divided
• Pepper, to taste
• 6 boneless skinless chicken breast halves, pounded to 1/2″ thickness
• 4 tbsp butter, divided
• 2 tbsp shallots, minced
• 1 clove garlic, minced
• 3/4 cup mushrooms, sliced
• 3/4 cup sun-dried tomatoes, chopped
• 1 cup chicken broth
• 1/4 cup dry Marsala wine
• 12 oz fettuccine
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare Chicken:

   • In a bowl, combine 1/4 cup flour, Italian seasoning, 1/4 tsp salt, and pepper. Set aside.
   • Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy can covered with foil, pound each piece to 1/2-inch thickness.
   • Coat both sides of each chicken piece with the flour mixture.

2. Cook Chicken:

   • In a large nonstick skillet over medium-high heat, melt 1 tablespoon of butter.
   • Add 3 pieces of chicken to the skillet. Cook for about 3 minutes on each side, or until lightly browned. Remove from skillet and set aside.
   • Repeat with another tablespoon of butter and the remaining 3 chicken pieces.

3. Prepare Mushroom Mixture:

   • In the same skillet, melt the remaining butter over medium heat.
   • Add shallots, garlic, remaining salt, and Italian seasoning. Cook until shallots are softened, about 1 minute.
   • Add mushrooms and sun-dried tomatoes. Cook, stirring occasionally, until mushrooms are softened and lightly browned, about 3-4 minutes.

4. Prepare Sauce:

   • Stir the remaining flour into the chicken broth until smooth. Set aside.
   • To the skillet with mushrooms, add Marsala wine. Cook for 1 minute.
   • Stir in the reserved chicken broth mixture. Increase heat to high and bring to a boil.
   • Cook, stirring occasionally, until the sauce is thickened and lightly coats the back of a spoon, about 1 minute.

5. Finish Dish:

   • Reduce heat to medium-low. Add the cooked chicken pieces to the skillet, overlapping slightly if necessary.
   • Cover and cook until chicken is no longer pink in the center, about 10-12 minutes.
   • Meanwhile, cook fettuccine according to package directions. Drain well.

6. Serve:

   • Transfer the cooked fettuccine to a serving platter.
   • Top with the chicken Marsala and mushroom mixture.
   • Garnish with chopped parsley.

Enjoy this flavorful Chicken Marsala dish with your family and friends, perfect for any occasion!