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Chicken Marsala Fettuccine
Chicken Marsala Fettuccine is a delectable Italian-American dish that combines tender chicken breasts, rich Marsala wine sauce, and al dente fettuccine pasta. This recipe offers a gourmet dining experience at home, perfect for weeknight dinners or special occasions. The creamy and savory flavors make it a favorite for all pasta lovers.
Equipment
- Large Skillet
- Medium saucepan
- Wooden spoon
- Tongs
- Measuring Cups and Spoons
- Cutting Board.
- Chef’s Knife
- Strainer
- Mixing Bowls
Ingredients
- 2 skinless chicken breasts, sliced into thin cutlets boneless
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 8 oz fettuccine pasta
- ½ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
- Season the chicken cutlets with salt and pepper.
- Dredge each piece in flour, shaking off any excess.
Cook the Chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken cutlets to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
Make the Sauce:
- In the same skillet, add the remaining butter. Sauté the onions and garlic until soft and fragrant, about 3 minutes.
- Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth and simmer for another 5 minutes to reduce slightly.
- Stir in the heavy cream and cook for 2-3 minutes until the sauce thickens. Return the chicken to the skillet and simmer for another 5 minutes.
Cook the Pasta:
- While the sauce is simmering, cook the fettuccine pasta in a medium saucepan according to the package instructions until al dente.
- Drain the pasta and add it to the skillet with the sauce. Toss to coat the pasta and chicken in the creamy Marsala sauce.
Serve:
- Sprinkle grated Parmesan cheese over the top.
- Garnish with freshly chopped parsley.
- Serve hot and enjoy your Chicken Marsala Fettuccine!
Notes
Tips for Success:
- Use high-quality Marsala wine for the best flavor.
- Don't rush the simmering process; allowing the sauce to reduce properly will enhance its richness.
- For a lighter version, substitute heavy cream with half-and-half or milk.