Chicken Marsala with Farfalle: A Delicious and Easy Recipe

Country Gentlemen Casserole: the name alone evokes images of cozy evenings, hearty appetites, and comforting flavors. But this isn’t just a dish for landed gentry; it’s a culinary hug accessible to everyone! Have you ever craved a meal that’s both incredibly satisfying and surprisingly simple to prepare? A dish that’s perfect for a weeknight dinner but elegant enough to serve to guests? Then look no further!

While the exact origins of Country Gentlemen Casserole are shrouded in a bit of mystery, its essence lies in the resourceful spirit of home cooking. Casseroles, in general, have long been a staple in kitchens worldwide, offering a practical way to combine ingredients and create a complete meal in one dish. This particular variation, with its blend of savory meats, tender vegetables, and creamy sauce, likely evolved as a way to utilize available ingredients and create a filling and flavorful meal for hardworking individuals.

People adore this casserole for its incredible depth of flavor and satisfying texture. The combination of savory ground beef or sausage with the sweetness of corn and the creamy richness of the sauce creates a symphony of tastes that dance on your palate. It’s also incredibly convenient! With minimal prep time and simple ingredients, you can have a delicious and comforting meal on the table in under an hour. Plus, it’s a fantastic make-ahead dish, perfect for busy weeknights or potlucks. Get ready to experience the magic of this classic comfort food!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, about 6-8 breasts depending on size
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh parsley, for garnish
• For the Farfalle:
• 1 lb farfalle pasta
• 4 quarts water
• 1 tablespoon salt
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese, for serving (optional)

Preparing the Chicken:

1. First, we need to prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. This helps the chicken cook evenly and quickly. Don’t over-pound, or you’ll end up with shredded chicken!
2. In a shallow dish, combine the flour, salt, and pepper. This is our dredging mixture. Make sure it’s well combined so that each piece of chicken gets seasoned evenly.
3. Dredge each chicken breast in the flour mixture, making sure to coat both sides completely. Shake off any excess flour. We don’t want a thick, pasty coating; just a light dusting.

Cooking the Chicken and Mushrooms:

1. Now, let’s get cooking! Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. The combination of oil and butter gives us a nice sear and a rich flavor.
2. Once the oil is hot and the butter is melted, add 3-4 chicken breasts to the skillet, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove the cooked chicken breasts from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm.
4. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook for about 5-7 minutes, or until they are softened and browned. Stir occasionally to prevent them from sticking to the pan.
5. Pour in the Marsala wine and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits are called fond, and they add a ton of flavor to the sauce!
6. Let the sauce simmer for about 5-7 minutes, or until it has reduced slightly and thickened. The sauce should be able to coat the back of a spoon.

Bringing it all Together:

1. Return the cooked chicken breasts to the skillet with the sauce. Spoon the sauce over the chicken to coat it evenly.
2. Simmer for another 2-3 minutes, allowing the chicken to reheat in the sauce and absorb some of the flavor.
3. While the chicken is simmering in the sauce, let’s cook the farfalle. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the boiling water. Salting the water seasons the pasta from the inside out.
4. Add the farfalle pasta to the boiling water and cook according to the package directions, usually about 10-12 minutes, or until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite.
5. Drain the pasta well. Add 2 tablespoons of butter to the drained pasta and toss to coat. This prevents the pasta from sticking together.

Serving:

1. To serve, divide the farfalle pasta among plates. Top with the Chicken Marsala and spoon the sauce over the pasta.
2. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
3. Serve immediately and enjoy! This dish is best served hot.

Tips for Success:

• Don’t overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. Cook in batches if necessary to ensure that the chicken sears properly.
• Use dry Marsala wine: Dry Marsala wine is preferred for this recipe, as it has a less sweet flavor than sweet Marsala wine.
• Adjust the sauce: If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes to reduce it further.
• Make it ahead: You can prepare the chicken and sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before serving. Cook the pasta fresh just before serving.
• Add vegetables: Feel free to add other vegetables to the sauce, such as shallots, garlic, or sun-dried tomatoes.

Variations:

• Creamy Chicken Marsala: For a creamier sauce, add 1/4 cup of heavy cream to the sauce at the end of cooking.
• Chicken Marsala with Spinach: Add a few handfuls of fresh spinach to the sauce during the last few minutes of cooking.
• Chicken Marsala with Prosciutto: Add some crispy prosciutto to the dish for extra flavor and texture. Cook the prosciutto in the skillet before adding the mushrooms.

Nutritional Information (approximate per serving):

• Calories: 600-700
• Protein: 50-60g
• Fat: 25-35g
• Carbohydrates: 50-60g

This Chicken Marsala with Farfalle is a classic Italian-American dish that is sure to impress. The tender chicken, flavorful mushroom sauce, and perfectly cooked pasta make for a truly satisfying meal. Enjoy!

Conclusion:

And there you have it! Our Chicken Marsala with Farfalle is more than just a meal; it’s an experience. From the rich, savory sauce to the perfectly cooked chicken and pasta, every bite is a symphony of flavors that will transport you straight to Italy. I truly believe this recipe is a must-try because it’s surprisingly simple to make, yet delivers restaurant-quality results. It’s the perfect dish for a special occasion, a cozy weeknight dinner, or even a potluck – it’s guaranteed to impress!

But what makes this Chicken Marsala with Farfalle truly special is its versatility. Feel free to experiment with different types of mushrooms. Cremini or shiitake mushrooms would add an earthy depth to the sauce. If you’re not a fan of farfalle, penne or fettuccine work just as well. For a lighter option, you could even serve the chicken and sauce over zucchini noodles or cauliflower rice.

Looking for some serving suggestions? A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the sauce. Crusty bread, like a baguette or ciabatta, is also a must for soaking up every last drop of that delicious Marsala sauce. And don’t forget the wine! A crisp, dry white wine, such as Pinot Grigio or Sauvignon Blanc, will complement the dish beautifully.

If you’re feeling adventurous, you could even add a splash of cream to the sauce at the end for an extra layer of richness. Or, for a vegetarian twist, try substituting the chicken with portobello mushrooms. Just marinate them in a mixture of olive oil, balsamic vinegar, and garlic before cooking.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key is to use good quality ingredients and to take your time with each step. Don’t rush the process, and be sure to taste as you go, adjusting the seasonings to your liking.

I’m so excited for you to try this recipe and experience the magic of Chicken Marsala with Farfalle for yourself. It’s a dish that’s close to my heart, and I truly believe it will become a staple in your kitchen too.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get cooking! I can’t wait to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think?

Please, please, please share your photos and stories with me! You can tag me on social media using [Your Social Media Handle] or leave a comment below. I’m always eager to see your creations and learn from your experiences. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

Happy cooking, and Buon Appetito! I hope this Chicken Marsala with Farfalle brings as much joy to your table as it has to mine. I’m sure you’ll agree, it’s a dish worth making again and again.