Chicken Marsala over Fettuccine with Roasted Lemon Broccoli

COOK TIME - 30–35min
2 SERVINGS

This foolproof chicken marsala recipe is an Italian American classic. Juicy pan-fried chicken is smothered in a marsala cream sauce & served over pasta with a side of lemon spiked broccoli. We dare you not to lick the plate! 

Nutrition PER SERVING
Calories 634 kcal
Fat 25.0 g
Protein 26.0 g
Carbohydrate 23.0 g
Sodium 583 mg
Chicken Marsala

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 6 oz
    fettuccine
  • 4 oz
    Zest flour dredge mix
  • 4 oz
    mushrooms
  • 6 oz
    broccoli florets
  • 2 oz
    onion & garlic mixture
  • 4 oz
    chicken stock
  • 4 oz
    marsala cooking wine
  • 4 oz
    heavy cream
  • 2 oz
    fresh parsley
  • 1⁄2
    lemon

Not Included

Salt & pepper

Olive oil 

2 tablespoons of butter 

 

Kitchen Items Needed

Large skillet

Medium pot 

Baking sheet

Colander

2 chopping boards with knives

Plate for flour dredging 

Plate for cooked chicken

Zester/box grater 

cook along

INSTRUCTIONS

Prep

Preheat oven to 350°F;

Start water boiling in medium pot;

Thinly slice mushrooms;

Finely chop parsley;

Break broccoli florets into equal sized pieces;

Zest lemon & juice, removing any seeds;

Cut the chicken breasts in half lengthwise & trim off any remaining fat;

Place dredge mix on a plate.

1Cook Pasta

Add pasta to boiling water, cooking for 5-7 minutes to al dente (just cooked). If you like your pasta cooked more, leave in for a couple more minutes. 

2Roast Broccoli

Spread broccoli florets evenly on a baking sheet. Drizzle with olive oil, sprinkle ½ lemon zest, season with salt & pepper. Toss together well. Roast for 13-15 minutes until slightly charred & tender. 

3Cook Chicken

Season the chicken with a pinch of salt & pepper. Dredge in flour mixture on both sides; set aside. 

Heat a drizzle of olive oil & ½ of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken & sear it for 4 minutes per side or until golden. Take the chicken out of the pan, set aside.

4Prepare Sauce

Add the remaining butter & mushrooms to the skillet, cook them for 3-4 minutes, stirring occasionally, until browned.

Add minced garlic/onion mixture & marsala wine to the skillet, let it bubble for 2-3 minutes. Add chicken stock & cream to the skillet, then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through & the sauce has thickened up a bit. Refresh pasta by adding a bit of water to colander & straining. Add pasta to the skillet & coat with sauce. 

5To Serve

Divide pasta evenly on two plates. Serve chicken on each plate & equally divide the delicious sauce & broccoli. Garnish with chopped parsley & squeeze of lemon wedge all over.