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American
Chicken Marsala with Linguine and Roasted Broccoli

15 INGREDIENTS • 14 STEPS • 50MINS

Chicken Marsala with Linguine and Roasted Broccoli

Recipe

5.0

1 rating
"This recipe came from my craving for all the amazing, fresh, comforting foods I’ve enjoyed throughout my travels in Europe. Using Marsala wine gives the dish a touch of sweetness and authentic flavor. This is a simple, yummy dish that’s perfect for any crowd." - Kristina Kuzmic
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"This recipe came from my craving for all the amazing, fresh, comforting foods I’ve enjoyed throughout my travels in Europe. Using Marsala wine gives the dish a touch of sweetness and authentic flavor. This is a simple, yummy dish that’s perfect for any crowd." - Kristina Kuzmic
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

50MINS

Total Time

$14.88

Cost Per Serving

Ingredients

Servings
2
us / metric
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms
Marsala Wine
1 cup
Marsala Wine
Broccoli Florets
1 cup
Broccoli Florets
All-Purpose Flour
1/3 cup
All-Purpose Flour
Goat Cheese
3 2/3 Tbsp
Goat Cheese
Chicken Breast
2
Chicken Breasts
Fresh Parsley
3 Tbsp
Fresh Parsley
Linguine
8 oz
Linguine
Garlic
1 clove
Garlic
Yellow Onion
1
Yellow Onion
Chicken Base
1 pckg
Chicken Base
Salt
3 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Water
8 cups
Water
Olive Oil
4 Tbsp
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1657
Fat
75.5 g
Protein
96.6 g
Carbs
130.9 g
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Chicken Marsala with Linguine and Roasted Broccoli
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Mince the Garlic (1 clove) and set aside. Remove the stems from the Cremini Mushrooms (2 1/4 cups) and discard. Cut the mushrooms into 1/4 inch slices and set aside.
step 1 Mince the Garlic (1 clove) and set aside. Remove the stems from the Cremini Mushrooms (2 1/4 cups) and discard. Cut the mushrooms into 1/4 inch slices and set aside.
step 2
Peel and cut the Yellow Onion (1) into 1/4 inch dice; set aside. Discard Fresh Parsley (3 Tbsp) stems. Hold leaves for garnish.
step 3
Pat dry Chicken Breasts (2) dry with paper towels. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) on both sides. Sprinkle the All-Purpose Flour (1/3 cup) evenly onto a plate. Dredge the chicken in the flour.
step 3 Pat dry Chicken Breasts (2) dry with paper towels. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) on both sides. Sprinkle the All-Purpose Flour (1/3 cup) evenly onto a plate. Dredge the chicken in the flour.
step 4
In a large saucepot, bring Water (8 cups) and Salt (2 tsp) to a boil over high heat. Combine the Chicken Base (1 pckg) with another cup of water in a medium bowl and hold.
step 5
Heat Olive Oil (3 Tbsp) in a large sauté pan over medium-high heat. Place the chicken breasts in the pan and brown for 3 minutes on one side.
step 5 Heat Olive Oil (3 Tbsp) in a large sauté pan over medium-high heat. Place the chicken breasts in the pan and brown for 3 minutes on one side.
step 6
Turn the chicken over and continue to cook for 3 minutes. Transfer the chicken to a plate; reduce heat to medium.
step 7
Add onions to the pan; sauté for 3 minutes.
step 8
Add the mushrooms and cook for 3 minutes.
step 9
Add the Marsala Wine (1 cup), and bring to a boil. Add the chicken broth, Salt (1/4 tsp), and chicken back to the pan; reduce heat to low, cover and simmer for 10 minutes.
step 10
Add Linguine (8 oz) to boiling water. Cook for 10 minutes. Drain in a colander; add pasta to the pan with the chicken. Stir, cover, and keep warm for plating.
step 10 Add Linguine (8 oz) to boiling water. Cook for 10 minutes. Drain in a colander; add pasta to the pan with the chicken. Stir, cover, and keep warm for plating.
step 11
While the sauce and the linguine are cooking, preheat the oven to 375 degrees F (190 degrees C).
step 12
Place the Broccoli Florets (1 cup) on the sheet pan. Drizzle with Olive Oil (1 Tbsp) and minced garlic, sprinkle Salt (1/4 tsp) over the broccoli and toss. Spread into a single layer and roast in the oven for 15 minutes.
step 12 Place the Broccoli Florets (1 cup) on the sheet pan. Drizzle with Olive Oil (1 Tbsp) and minced garlic, sprinkle Salt (1/4 tsp) over the broccoli and toss. Spread into a single layer and roast in the oven for 15 minutes.
step 13
Remove from oven and crumble ONLY 1/2 the Goat Cheese (3 2/3 Tbsp) evenly over the broccoli.
step 14
Cut the chicken into 1/4 inch slices on the bias. Place equal amounts of linguine off-center on two plates. Fan the chicken slices out over the pasta. Top with more mushrooms and sauce. Arrange the broccoli in a separate bowl. Garnish with the parsley leaves. Serve and enjoy!
step 14 Cut the chicken into 1/4 inch slices on the bias. Place equal amounts of linguine off-center on two plates. Fan the chicken slices out over the pasta. Top with more mushrooms and sauce. Arrange the broccoli in a separate bowl. Garnish with the parsley leaves. Serve and enjoy!

Tags

American
Budget-Friendly
Comfort Food
Chicken
Date Night
Shellfish-Free
Dinner
Mushrooms
Pasta
Italian
Mediterranean
Side Dish
Vegetables
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