Chicken Marsala Fettuccine

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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.
Servings 4 People
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.
Calories: 550kcal
Cost: $ 25
Course: Main Course, Snack
Cuisine: Italian
Keyword: Spaghetti

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