Recipe by John Crawley
"Delicious creamy chicken Marsala served over a bed of fettuccine."
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skinless, boneless chicken breast halves
salt and freshly ground black pepper
sweet onion, chopped
shiitake mushrooms, cut in half
fresh oyster mushrooms, cut in half
cremini mushrooms, cut in half
1 (12 ounce) package
dry fettuccine pasta
1 (8 ounce) container
chopped fresh flat-leaf parsley
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.
I don't know where I went wrong. The dish tasted bland, would like to try it again...
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.
Didn't change a thing--absolutely delicious!
Wonderful dish for company, thanks John!
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.
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!
This is delicious, just finished having it for dinner. The family loved it. thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Marsala Fettuccine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 1028
** Calories from Fat: 444
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