Creamy Chicken Marsala Fettuccine Recipe - Allrecipes.com
Creamy Chicken Marsala Fettuccine Recipe
  • READY IN ABOUT hrs

Creamy Chicken Marsala Fettuccine

Recipe by  

"Delicious creamy chicken Marsala served over a bed of fettuccine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.
  2. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.
  4. After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.
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Footnotes

  • Cook's Note
  • Substitute 1/4 cup heavy cream for mascarpone cheese if desired.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2011

We love Chicken Marsala and anything with mushrooms...this was a very yummy creamy version. I followed the recipe except I substituted the Mascarpone cheese with Philadelphia Cooking Creme (Italian flavor). VERY flavorful dish and will make again when we have company for dinner.

 
Most Helpful Critical Review
Jun 30, 2011

I don't know where I went wrong. The dish tasted bland, would like to try it again...

 
Mar 29, 2011

I have never reviewed a recipe before but I just had to say how AWESOME this recipe is. I made it last night for a friend and we loved it! She said it was better than a restaurant. I did not buy the mushrooms listed, I used 8 oz. of button mushrooms and 8 oz. of baby bellas and it was yummy. Other than that I followed the recipe exactly.

 
Apr 06, 2011

Didn't change a thing--absolutely delicious!

 
Mar 28, 2011

Wonderful dish for company, thanks John!

 
Aug 02, 2011

this was good. it seemed like it was missing something though, maybe salt? it also did not have that nice wine-y marsala-y taste. maybe it needed more or maybe it was my wine i don't know. anyway my bf really liked it.

 
Mar 28, 2011

My family just ate this and they love it. My dad who doesn't like "Italian food" other then spaghetti really enjoyed the meal. I did deviate a bit and I used the Philadelphia cook creme Italian as suggested by one of the posters. Definitely will be made again!

 
Mar 28, 2011

This is delicious, just finished having it for dinner. The family loved it. thank you

 

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Nutrition

  • Calories
  • 1028 kcal
  • 51%
  • Carbohydrates
  • 90.8 g
  • 29%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 49.4 g
  • 76%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 44.9 g
  • 90%
  • Sodium
  • 488 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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