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grilled chicken marsala and farfalle

(2 ratings)
MonicaKeleher avatar
Blue Ribbon Recipe by
Monica Keleher
@MonicaKeleher
Methuen, MA

I had planned on making a regular chicken marsala for dinner. But, we got 65-degree weather for the first time this spring. So I had to open the grill and thought, "Hmm...why not make the sauce as I would with a regular marsala and then add the grilled chicken?" It was fantastic! This turned out to be more of a deconstructed saltimbocca. I hope you love it as much as the boys and I did.

Blue Ribbon Recipe

This recipe turns chicken marsala into a summer meal. Pasta is tossed in a thick sauce has the distinct robust flavor of marsala wine and is full of fresh mushrooms, onions, and prosciutto. It's topped with a sliced grilled chicken breast and then drizzled with a bit more sauce. The presentation elevates this pasta meal and gives it a restaurant-quality feel.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For grilled chicken marsala and farfalle

  • 4 - 6
    boneless chicken breasts
  • 1/2 tsp
    granulated garlic
  • 1/4 tsp
    ground sage, divided
  • 1 tsp
    salt, to taste
  • 1/2 tsp
    pepper, to taste
  • 2 Tbsp
    unsalted butter, divided
  • 2 Tbsp
    olive oil, divided
  • 1/2 md
    onion, chopped
  • 3 clove
    garlic, minced
  • 1 1/2 oz
    proscuitto, diced
  • 8-10
    Cremini mushrooms, sliced
  • 2 Tbsp
    all-purpose flour
  • 2 c
    Marsala wine, more if needed
  • 1 - 2 c
    unsalted chicken stock
  • 1 lb
    dried pasta, your choice of short pasta, I used Farfalle
  • 1
    handful parsley, chopped
  • Pecorino Romano cheese, for garnish

How To Make grilled chicken marsala and farfalle

Test Kitchen Tips
Cook time will vary based on the size of the chicken breasts. Ours took 15 minutes to reach an internal temperature of 165 degrees.
  • Sprinkle chicken breasts with salt, pepper, garlic powder, and sage.
    1
    Mix the salt, pepper, garlic powder, and 1/8 tsp of sage in a small bowl. Sprinkle it on both sides of the chicken breasts and set aside.
  • Saute onion in butter and oil.
    2
    In a deep saute pan melt 1 Tbsp of butter and 1 Tbsp of olive oil on low heat and add the onions. Saute for several minutes.
  • Add the garlic, prosciutto, and sage.
    3
    Add the garlic, prosciutto, and remaining 1/8 tsp of sage. Cook for a few minutes.
  • Add butter, olive oil, and mushrooms.
    4
    Add the remaining 1 Tbsp of butter and 1 Tbsp of olive oil. Add the mushrooms. Combine and mix until the mushrooms are getting a nice color. Add a pinch of salt and pepper.
  • Add the flour a little bit at a time to the pan.
    5
    Add the flour a little bit at a time to the pan. You want it to thicken the sauce, but not add enough to become a thick sauce.
  • Add the chicken stock and Marsala wine.
    6
    Cook for a few minutes. Add the chicken stock and Marsala wine.
  • Allow to simmer and thicken.
    7
    Allow to simmer and thicken.
  • Grill the chicken.
    8
    While the sauce is simmering, light the grill or grill pan. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks.
  • Cook the pasta.
    9
    Put a pot of water on to boil the pasta to your liking.
  • Remove the chicken when cooked and add it to the sauce.
    10
    Remove the chicken when cooked and add it to the sauce. Simmer. Flip the chicken in the sauce and remove when the pasta is done.
  • Remove some sauce and mushrooms to set aside to top the dish.
    11
    Remove some sauce and mushrooms to set aside to top the dish.
  • Drain the pasta. Add it to the sauce.
    12
    Drain the pasta. Add it to the sauce and cook to marry the sauce and pasta.
  • Slice the chicken. Put the pasta on the bottom and the chicken in the sauce.
    13
    Slice the chicken. Put the pasta on the bottom and the chicken in the sauce. Top with sauce and parsley. I also added some Pecorino Romano cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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