Try out our Chicken Marsala with Fettuccine recipe today! This dish features tender chicken cutlets and golden mushrooms tossed with pasta in a rich Marsala wine sauce.
Prep Time 15 Min | Cook Time 25 Min | Serves 4
Ingredients
- 3 tbsp olive oil
- 1/2 tsp all-purpose flour
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 small shallot, finely chopped
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 4 chicken cutlets
- 12 oz fettuccine pasta
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 2 tbsp fresh parsley, chopped
- 4 oz Parmesan, grated
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve half a cup of the pasta water before draining.
- Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
- Add butter to the skillet. Once melted, add the mushrooms and shallot. Sauté for 5-6 minutes until the mushrooms are golden and any liquid has evaporated.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly, then stir in the chicken broth and cook for another 3-4 minutes until the sauce thickens. For a creamier sauce, stir in the heavy cream.
- Slice the chicken into strips and return it to the skillet along with the cooked pasta. Toss everything together, adding a splash of the reserved pasta water to help the sauce coat the pasta evenly. Top with chopped parsley and grated Parmesan before serving.
- Enjoy!