CREAMY CHICKEN MARSALA FETTUCCINE
Delicious creamy chicken Marsala served over a bed of fettuccine.
Provided by John Crawley
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 19
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.
- After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.
Nutrition Facts : Calories 1027.7 calories, Carbohydrate 90.8 g, Cholesterol 167.7 mg, Fat 49.4 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 23.5 g, Sodium 390.7 mg, Sugar 8.8 g
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Sadia Malik
[email protected]Thank you for sharing this recipe!
Thomas Bletch
[email protected]I'm so glad I found this recipe.
Jaelyn Alvarado
[email protected]This recipe is a keeper.
HAMIDI SABRINA ARMY
[email protected]I can't wait to make this recipe again.
Tyra Davis
[email protected]This dish is a must-try for any chicken lover.
Shizuka Jani
[email protected]I'm adding this recipe to my regular rotation.
Md Rashedul Islam Raju (Rashed Mullah)
[email protected]This is the best chicken marsala recipe I've ever tried.
Md Helal Sarker
[email protected]5/5 stars! This recipe is a winner.
Taylor Guffin
[email protected]I highly recommend this recipe to anyone who loves chicken marsala. It's a delicious and easy-to-make dish that's perfect for any occasion.
Ali Waqar Hasan
[email protected]I've made this recipe several times, and it always turns out great. It's one of my go-to recipes when I'm looking for something easy and delicious.
Tanvir Miah
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a crowd-pleaser.
Ram Fity
[email protected]I'm always looking for new chicken recipes, and this one is definitely a keeper. It's flavorful, easy to make, and a hit with my family.
Conan Morser
[email protected]I love that this recipe uses simple ingredients that I can find at my local grocery store.
Sanaullah Snni
[email protected]I'm a beginner cook, and this recipe was easy to follow. I was able to make it without any problems.
Aaron Finch El
[email protected]I made this recipe for a dinner party, and everyone loved it! I received so many compliments on the dish.
AnuJ Anu
[email protected]I served this dish with a side of roasted asparagus, and it was a perfect meal. The flavors of the chicken and the asparagus complemented each other perfectly.
Josephine White
[email protected]I used boneless, skinless chicken breasts for this recipe, and they turned out great. I cooked them for about 6 minutes per side, or until they were cooked through.
Khan Jan
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish. They added a nice earthy flavor to the sauce.
Big head Bae
[email protected]This creamy chicken marsala fettuccine was a hit with my family! The sauce was rich and flavorful, and the chicken was cooked perfectly. I will definitely be making this dish again.