Creamy Chicken Marsala Fettuccine
Cherry tomatoes, boneless, skinless chicken breast, cracked black pepper and 10 more.
Recipe Summary Creamy Chicken Marsala Fettuccine
Delicious creamy chicken Marsala served over a bed of fettuccine.
Ingredients | Italian Chicken Breast Pasta Recipes4 skinless, boneless chicken breast halves½ cup all-purpose flour¼ teaspoon paprika¼ teaspoon cayenne pepper1 pinch salt and freshly ground black pepper2 tablespoons olive oil2 tablespoons butter, divided1 sweet onion, chopped1 cup shiitake mushrooms, cut in half1 cup fresh oyster mushrooms, cut in half1 cup cremini mushrooms, cut in half1 (12 ounce) package dry fettuccine pasta2 tablespoons butter2 tablespoons minced garlic¾ cup Marsala wine1 (8 ounce) container mascarpone cheese2 tablespoons Dijon mustard1 cup chicken broth2 tablespoons chopped fresh flat-leaf parsleyDirectionsPlace 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.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.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.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.Substitute 1/4 cup heavy cream for mascarpone cheese if desired.The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.Info | Italian Chicken Breast Pasta Recipesprep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
TAG : Creamy Chicken Marsala FettuccineWorld Cuisine Recipes, European, Italian,
