Creamy Chicken Marsala
This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.
Ingredients
- 1 pound fettuccine pasta
- 2 chicken cutlets (about 1 pound total)
- 1 teaspoon kosher salt divided
- 1/2 teaspoon fresh ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 cup all-purpose flour (about 3 ¼ ounces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced baby bella mushrooms (also called cremini)
- 3/4 cup marsala wine
- 2 cups heavy cream
Instructions
- COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound fettuccine pasta and cook until al dente according to package directions. Drain and set aside.
- SEASON CHICKEN: While the pasta cooks, pat 2 chicken cutlets dry with paper towels. Sprinkle both sides with ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, and ¾ teaspoon garlic powder.
- COAT IN FLOUR: Spread ¾ cup all-purpose flour on a dinner plate and lightly coat both sides of the seasoned chicken, shaking off any excess.
- BROWN CHICKEN: Heat a large skillet (about 12 inches) over medium-high heat. Add 2 tablespoons extra virgin olive oil. When hot, sauté the floured chicken for about 3 minutes per side, until golden brown. Transfer to a plate and tent with foil to keep warm.
- COOK MUSHROOMS: Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add 8 ounces sliced baby bella mushrooms and sprinkle with ½ teaspoon kosher salt. Sauté about 5 minutes, stirring occasionally, until golden and tender.
- MAKE SAUCE: Pour in ¾ cup marsala wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by half. Add 2 cups heavy cream and stir. Bring to a gentle simmer and cook 5 to 6 minutes, until slightly thickened and glossy.
- FINISH CHICKEN: Return the browned chicken to the pan. Spoon sauce over the top and simmer 2 to 3 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
- SERVE: Arrange cooked fettuccine on plates or a serving platter. Top with chicken and creamy mushroom marsala sauce. Serve warm.
Notes
Make-Ahead: The sauce can be made up to 2 days in advance. Reheat gently over medium-low heat, stirring in a splash of cream or stock to loosen.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave until heated through.
Freezing: Not recommended, as the cream sauce may separate when thawed.
Ingredient Tip: If you prefer a milder flavor, use sweet marsala wine. For extra depth, add ½ teaspoon Dijon mustard to the sauce before simmering.
Nutrition
Serving: 1 | Calories: 1221cal | Carbohydrates: 111g | Protein: 42g | Fat: 63g | Saturated Fat: 34g | Cholesterol: 299mg | Sodium: 745mg | Sugar: 10g | Fiber: 5g | Calcium: 143mg | Iron: 4mg