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Linda’s Rosemary Chicken Marsala With Mushroom Sauce and Linguine

The aroma alone transports me back to my grandmother’s kitchen. She always had a pot simmering on the stove, filled with something fragrant and comforting. While this Rosemary Chicken Marsala isn’t precisely one of her recipes, the way the rosemary perfumes the air and the rich mushroom sauce clings to the pasta evokes the same feelings of warmth and love. It’s a dish that’s both elegant enough for a special occasion and comforting enough for a weeknight dinner – a true testament to the power of simple, well-executed flavors.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
Yield: 4-6 servings
Dietary Type: Not specified

Ingredients

1 whole chicken, cut into pieces
2 cups onions, cut into slices, then halved
2 cups fresh mushrooms, cut into slices
2 tablespoons garlic, minced
2 teaspoons salt
1 teaspoon pepper
⅛ teaspoon rosemary, dried
½ cup dry Marsala wine
1 cup chicken broth
4 tablespoons flour
1 cup water
1 lb linguine, or 1 lb other pasta of your choice

Equipment Needed

Large Teflon-coated skillet or electric skillet
Large pot for pasta
Serving dish

Instructions

Begin by preparing the chicken. Using a large Teflon-coated skillet, or an electric skillet set to 350°F, fry the chicken pieces until they are fully cooked through. The internal temperature should reach 165°F.
Once the chicken is cooked, remove it from the skillet and place it in a serving dish. Set the cooked chicken aside.
In the same skillet, add the sliced onions, sliced mushrooms, minced garlic, dried rosemary, salt, and pepper. Cook over medium heat, stirring occasionally, until the onions become transparent and softened. This usually takes about 8-10 minutes.
When the onions are translucent, add the Marsala wine and chicken broth to the skillet. Increase the heat slightly and bring the mixture to a simmer.
Sprinkle the flour evenly over the top of the mixture in the skillet. This will help to thicken the sauce.
Using a whisk or spoon, mix the flour into the liquid well, ensuring there are no lumps. Allow the sauce to bubble gently for about 5 minutes, stirring occasionally. This will help to cook out the raw flour taste and further thicken the sauce.
Add the water to the skillet, stirring to combine. The sauce should start to thicken.
Check the consistency of the sauce. It should be creamy and slightly thick, but not too heavy. If the sauce is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency. Stir well after each addition.
Conversely, if the sauce is too thin, add a little more flour, one teaspoon at a time, mixing it in thoroughly. Continue to bubble the sauce for a minute or two after each addition to allow it to thicken.
Taste the sauce and season with additional salt and pepper as needed to adjust the flavor to your preference.
While the sauce is simmering, cook the linguine or other pasta according to package directions until it is al dente. This usually takes about 8-10 minutes.
Once the pasta is cooked, drain it thoroughly.
To serve, place a portion of the cooked pasta onto each plate.
Top the pasta with a generous amount of the mushroom sauce.
Finally, arrange the cooked chicken pieces on top of the sauce and pasta.
Serve immediately and enjoy!

Expert Tips & Tricks

Don’t overcrowd the skillet when frying the chicken. Cook the chicken in batches to ensure it browns evenly. Overcrowding lowers the pan temperature and results in steamed, not browned, chicken.
Use good quality Marsala wine. The quality of the wine significantly impacts the flavor of the sauce. Opt for a dry Marsala for the best results.
To prevent the sauce from becoming too thick, whisk the flour with a little cold water before adding it to the skillet. This creates a slurry that integrates more smoothly and reduces the risk of lumps.
For a richer, more decadent sauce, stir in a tablespoon of heavy cream or mascarpone cheese at the end of cooking.
If you prefer a vegetarian version, substitute the chicken with portobello mushrooms cut into large pieces. Marinate the mushrooms in a mixture of olive oil, balsamic vinegar, and herbs before cooking.

Serving & Storage Suggestions

This Rosemary Chicken Marsala with Mushroom Sauce and Linguine is best served immediately after cooking to ensure the pasta is perfectly al dente and the sauce is creamy. To elevate the presentation, garnish with a sprinkle of fresh parsley or a few sprigs of rosemary. A side of steamed green beans or a simple salad complements the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	10g	50%
Cholesterol	120mg	40%
Sodium	1000mg	42%
Total Carbohydrate	60g	20%
Dietary Fiber	4g	16%
Sugars	5g
Protein	40g	80%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta and substitute the flour with a gluten-free all-purpose flour blend or cornstarch.
Dairy-Free: Omit the heavy cream or mascarpone cheese (if using) and use a dairy-free butter alternative for sautéing the vegetables.
Vegetarian: As mentioned above, substitute the chicken with portobello mushrooms or other hearty vegetables like zucchini, eggplant, or bell peppers.
Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Herbs: Experiment with different herbs such as thyme, oregano, or sage to create unique flavor profiles.
Wine: If you don’t have Marsala wine, you can substitute it with dry sherry or Madeira wine. In a pinch, you can use chicken broth with a tablespoon of balsamic vinegar.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in chicken pieces for this recipe?
A: Yes, bone-in chicken pieces will work well and can add more flavor to the dish. Just ensure they are cooked through properly. You may need to adjust the cooking time accordingly.

Q: Can I make this dish ahead of time?
A: You can prepare the mushroom sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and chicken fresh before serving.

Q: What’s the best way to reheat the leftovers?
A: Reheat the leftovers gently on the stovetop or in the microwave. Add a splash of chicken broth or water to prevent the sauce from drying out.

Q: Can I use a different type of pasta?
A: Absolutely! While linguine is a classic choice, you can use any type of pasta you prefer, such as fettuccine, spaghetti, penne, or rotini.

Q: How do I prevent the chicken from drying out during cooking?
A: Avoid overcooking the chicken. Cook it until it reaches an internal temperature of 165°F and remove it from the skillet promptly. You can also sear the chicken first to seal in the juices.

Final Thoughts

I truly hope you’ll give Linda’s Rosemary Chicken Marsala with Mushroom Sauce and Linguine a try. It’s a dish that’s meant to be shared, enjoyed, and savored. The combination of tender chicken, rich mushroom sauce, and perfectly cooked pasta is simply irresistible. Don’t be afraid to experiment with the variations and substitutions to make it your own. And most importantly, don’t forget to share your feedback and experiences – I’d love to hear how it turns out! Pair this comforting dish with a crisp Italian white wine for a truly memorable meal.

Linda’s Rosemary Chicken Marsala With Mushroom Sauce, And Lingui Recipe