Creamy Chicken Marsala Fettuccine

Creamy Chicken Marsala Fettuccine

27
John Crawley 5

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

1 h 10 m servings 1028 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1028 kcal
  • 51%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 90.8g
  • 29%
  • Protein:
  • 44.9 g
  • 90%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

27
  1. 35 Ratings

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Most helpful positive review

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 (Ital...

Most helpful critical review

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

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 (Ital...

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 ...

Didn't change a thing--absolutely delicious!

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. a...

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...

Wonderful dish for company, thanks John!

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

I thought this was EXCELLENT!! I think I would increase the sauce for next time. The sauce was sufficient but it was sooo good I wanted more for the pasta. Next time, I would also take care t...

Delicious. My sister and I enjoyed the meal on Easter Sunday. I used button mushrooms and heavy cream instead of cheese because they were the ingredients I had in my "fridge". But the meal wa...