Chicken Marsala Fettuccine Recipe

Cooking Directions

• STEP 1.Start by cooking the fettuccine pasta according to the package instructions.
• STEP 2.In a large skillet, heat olive oil over medium heat and cook the chicken breasts until they are browned and cooked through.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add butter and sliced mushrooms. Cook until the mushrooms are tender.
• STEP 4.Add minced garlic and cook for an additional minute.
• STEP 5.Pour in Marsala wine and chicken broth, and bring to a simmer. Cook until the sauce has reduced slightly.
• STEP 6.Return the chicken to the skillet and cook for a few more minutes to allow the flavors to meld together.
• STEP 7.Serve the chicken Marsala over the cooked fettuccine pasta and garnish with fresh parsley.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to pound the chicken breasts to an even thickness before cooking to ensure they cook evenly.
• For a creamier sauce, you can add a splash of heavy cream or half-and-half to the Marsala sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce to thicken it.
• Garnish the dish with grated Parmesan cheese for an extra burst of flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chicken Marsala in a skillet over low heat, adding a splash of chicken broth or water to prevent it from drying out.
• Serve the leftovers with freshly cooked fettuccine pasta or crusty bread for a delicious meal.