Chicken Marsala Fettuccine

Chicken Marsala Fettuccine ingredients

• 1.5 lbs chicken cutlets
• 0.25 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms
• 2 large shallots
• 3 cloves garlic
• 1 cup dry Marsala wine
• 1 cup chicken broth
• 0.25 cup heavy cream
• 0.25 cup fresh parsley
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Chicken Marsala Fettuccine

1. Cook the 12 oz of fettuccine pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining, then set the pasta aside.
2. While the pasta cooks, prepare the chicken: In a shallow dish, combine 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each 1.5 lbs chicken cutlet (thinly sliced or pounded to 1/2-inch thickness) in the flour mixture, shaking off any excess.
3. Heat 1 tbsp of olive oil and 1 tbsp of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and sizzling, add the floured chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan.
4. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken cutlets from the skillet and set them aside on a plate. Keep them warm.
5. Reduce the heat to medium. Add the remaining 1 tbsp of olive oil and 1 tbsp of unsalted butter to the skillet. Add the 8 oz sliced cremini mushrooms and 2 large finely chopped shallots. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid, and the shallots are softened.
6. Add the 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, being careful not to burn them.
7. Carefully pour in the 1 cup of dry Marsala wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Bring the wine to a vigorous simmer and let it reduce by half, which should take about 3-5 minutes.
8. Stir in the 1 cup of chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, allowing it to thicken slightly.
9. Reduce the heat to low and stir in the 1/4 cup of heavy cream. Simmer for an additional 2-3 minutes, ensuring the sauce is smooth and creamy. Taste and adjust seasonings as needed.
10. Return the cooked chicken cutlets to the skillet, nestling them into the Marsala sauce. Let them simmer gently for 2-3 minutes to absorb the flavors and heat through. If desired, you can slice the chicken before adding it back to the sauce.
11. Add the drained fettuccine pasta directly to the skillet with the chicken and sauce. Use tongs to gently toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
12. Serve immediately, garnished generously with 1/4 cup of fresh chopped parsley.

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