Description
Chicken Marsala Fettuccine is a comforting Italian-American dish featuring tender chicken breasts sautéed and simmered in a rich Marsala wine sauce with mushrooms, served over a bed of perfectly cooked fettuccine pasta. The savory and slightly sweet flavors of the Marsala wine complement the juicy chicken and earthy mushrooms, creating a delicious, restaurant-quality meal that’s easy to prepare at home.
Ingredients
For the Chicken Marsala:
- 2 boneless, skinless chicken breasts, pounded to even thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 oz cremini or white button mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Fettuccine:
- 8 oz fettuccine pasta
- Salt, for pasta water
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package instructions, usually about 10-12 minutes. Drain and set aside, reserving a 1/4 cup of pasta water.
- Prepare the chicken: Season chicken breasts with salt and pepper on both sides. Dredge each breast in flour, shaking off excess.
- Sauté the chicken: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from skillet and keep warm.
- Cook the mushrooms: In the same skillet, add remaining 2 tablespoons butter. Add sliced mushrooms and sauté until browned and softened, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant.
- Make the Marsala sauce: Pour Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Add chicken broth and continue to simmer for about 5 minutes until sauce begins to thicken.
- Combine and finish: Return the cooked chicken breasts to the skillet, spooning sauce and mushrooms over them to coat. Heat through for 2 more minutes.
- Serve: Place a portion of fettuccine on each plate, top with chicken and mushroom Marsala sauce. Garnish with chopped parsley and optionally sprinkle with grated Parmesan cheese. Serve immediately.
Notes
- You can substitute cremini mushrooms with shiitake or portobello for a stronger mushroom flavor.
- For a gluten-free option, use gluten-free flour and gluten-free pasta.
- Marsala wine is crucial for authentic flavor; reserve the cooking wine if you need to omit alcohol.
- To save time, pound chicken breasts before cooking for even thickness and faster cooking.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
