Chicken marsala fettuccine
Chicken Marsala Fettuccine combines tender chicken, savory Marsala wine sauce, and al dente fettuccine for a comforting Italian-American dish. It's easy to make yet rich in flavor, making it perfect for any occasion from family dinners to special gatherings.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional Ingredients
- Grated Parmesan cheese (for garnish)
- 1/2 cup flour (for dredging chicken)
- 1/2 cup prosciutto, chopped (for an added Italian touch)
Instructions
- Preparing the IngredientsPreparing the Chicken First, let's focus on the chicken. If the chicken breasts are thick, you might want to butterfly them or pound them to an even thickness. This helps them cook more evenly. Sprinkle salt and pepper on each side of the chicken breasts. Preparing the Vegetables Next, prepare your vegetables. Slice the mushrooms and finely chop the onion and garlic. If you’re adding prosciutto, chop it into small pieces. Preparing the Pasta Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook it according to the package directions until it reaches an al dente texture. Drain and set aside.
- Making the Marsala SauceSteps to Create the Perfect Marsala SauceHeat Oil and Butter: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.Cook Garlic and Onion: Add the minced garlic and finely chopped onion. Sauté until the onion becomes translucent and the garlic releases its aroma. Add Mushrooms: Stir in the sliced mushrooms and cook until they’re tender and browned. Tips for Enhancing FlavorFor optimal flavor and texture.opt for fresh mushrooms. Allow the mushrooms to release their moisture and brown properly without stirring too frequently.
- Cooking the ChickenHow to Cook Chicken for Optimal FlavorDredge Chicken(Optional): Lightly dredge the seasoned chicken breasts in flour. This step is optional but helps to create a nice crust. Cook Chicken: In the same skillet, add the chicken breasts. Cook each side for approximately 4-5 minutes, or until they are golden brown and fully cooked. Remove and set aside.Cooking Tips and Tricks Avoid overcrowding the pan; if needed, cook the chicken in batches. To ensure the chicken is fully cooked.use a meat thermometer to check that it reaches an internal temperature of 165°F.
- Combining Chicken and Marsala SauceProper Techniques for Combining IngredientsDeglaze Pan: Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom. This adds depth to the sauce. Add Broth and Cream: Stir in the chicken broth and heavy cream. Allow it to simmer for a few minutes until the sauce achieves a slight thickening. Return Chicken to Pan: Add the cooked chicken breasts back into the skillet, spooning the sauce over them. Let it simmer for an additional 5 minutes to blend the flavors together. Ensuring the Chicken is Well-Coated Make sure to spoon the sauce over the chicken breasts frequently, ensuring they are well-coated and absorb the delicious flavors of the sauce.
- Cooking the FettuccineBest Methods for Cooking Fettuccine Boil the fettuccine in a large pot of salted water until it is cooked to al dente, following the instructions on the package. This usually takes about 8-10 minutes. Drain the pasta and set it aside.How to Avoid Common Pasta MistakesStir the pasta occasionally to prevent it from sticking. Do not overcook the pasta; it should be al dente, meaning it has a slight bite to it.Bringing It All TogetherCombine Pasta and Sauce: Add the cooked fettuccine to the skillet with the chicken and Marsala sauce. Toss gently to coat the pasta with the sauce. Final Cooking Steps: Allow the dish to cook together for another 2-3 minutes, letting the pasta absorb some of the sauce.