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Savory Delight-Chicken Marsala Fettuccine Recipe
Chicken Marsala Fettuccine is a mouthwatering Italian-inspired dish that combines tender chicken, earthy mushrooms, and rich Marsala wine sauce with perfectly cooked fettuccine pasta. This recipe offers a delightful blend of flavors and textures, making it a favorite for family dinners and special occasions alike. Let’s dive into the culinary journey of creating this savory delight.
Ingredients.
For the Chicken.
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
For the Marsala Sauce.
- 2 cups of sliced mushrooms, either cremini or button mushrooms.
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For the Fettuccine.
- 1 pound fettuccine pasta
- Salt for pasta water
Instructions.
Prepare the Chicken.
- Begin by flattening the chicken breasts until they are the same thickness. Sprinkle them with plenty of salt and pepper.
- Coat the chicken breasts with flour, and shake off any extra.
- In a big frying pan, warm olive oil and 2 tablespoons of butter on medium-high heat.
- Cook the chicken breasts for about 5-6 minutes on each side or until golden brown and cooked through.Remove from the pan and set aside.
Make the Marsala Sauce.
- In the same pan, put in the rest of the butter and sliced mushrooms. Cook until the mushrooms turn golden brown and soft, which takes about 5 minutes.
- Put chopped garlic in the pan and cook for one more minute until it smells good.
- Pour in the Marsala wine and chicken broth, stirring to deglaze the skillet and scrape up any browned bits from the bottom.
- Allow the sauce to simmer and reduce by about half, approximately 10-15 minutes.
- Stir in the heavy cream and chopped parsley. Season with salt and black pepper to taste.
Cook the Fettuccine.
- Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente.Pour out the water from the pasta but save about 1/2 cup of it.
Combine and Serve.
- Once the sauce has reduced and thickened, return the cooked chicken breasts to the skillet, nestling them into the sauce.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Marsala sauce.
- If the sauce is too thick, you can add a splash of reserved pasta water to loosen it up.
- Allow the chicken and pasta to simmer together for a couple of minutes, allowing the flavors to meld.
Garnish and Enjoy.
- Garnish the Chicken Marsala Fettuccine with additional chopped parsley before serving.
- Serve hot, accompanied by crusty bread and a simple green salad for a complete meal.
Chicken Marsala Fettuccine is a classic Italian dish that never fails to impress. With tender chicken, flavorful mushrooms, and a luxurious Marsala wine sauce, this recipe elevates the dining experience to a whole new level. Whether you’re cooking for a special occasion or simply craving a comforting meal, give this recipe a try and indulge in its delicious flavors.
