Company Chicken Marsala with Fettucine
Elevate your dinner party menu with Company Chicken Marsala with Fettuccine, a dish that’s as elegant as it is comforting. Tender, golden-browned chicken breasts are simmered in a luxurious Marsala wine sauce laced with earthy cremini mushrooms, fragrant garlic, and a touch of cream for silky richness. Served over perfectly cooked fettuccine and topped with a sprinkling of Parmesan and fresh parsley, this restaurant-quality recipe strikes the perfect balance between simplicity and sophistication. Ready in under an hour, this crowd-pleasing meal is ideal for impressing guests or indulging in a cozy weeknight treat.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini or baby bella mushrooms
- 2 cloves Garlic cloves (minced)
- 0.75 cup Marsala wine
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 12 ounces Fettuccine pasta
- 0.25 cup Grated Parmesan
Instructions
Pound the chicken breasts to about 1/2 inch thickness using a meat mallet, then season both sides with salt and pepper.
Dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Lower the heat to medium, add the remaining tablespoon of butter to the same skillet, and let it melt. Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes until they are browned and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the Marsala wine and let it simmer for about 2-3 minutes to reduce slightly, scraping up any browned bits from the bottom of the pan.
Stir in the chicken broth and simmer for another 2 minutes. Then, stir in the heavy cream and let the sauce simmer gently for 3-4 minutes until slightly thickened.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top. Simmer for 2-3 minutes to reheat the chicken and meld the flavors.
Meanwhile, cook the fettuccine pasta according to the package instructions. Drain and toss with a sprinkle of Parmesan cheese for extra flavor.
Serve the chicken Marsala over the cooked fettuccine, spooning the mushroom sauce over everything. Garnish with fresh parsley and additional grated Parmesan if desired.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
