Chicken Marsala Fettuccine PT30M https://img5.recipesrun.com/201907/2019/0802/e2/c/043042/300x200x90.jpg Chicken Marsala Fettuccine is a delicious and easy spin on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion. If you’ve never made chicken marsala it’s an Italian-American dish made of chicken cutlets, mushrooms, and marsala wine. The classic is delicious on its own, but I wanted to take it up a notch and make it extra fancy, yet affordable for the holidays. I also wanted to keep it easy enough that it wouldn’t have me standing in the kitchen for hours. 4 servings Ingredients: Thyme leaves Chopped parsley Shredded Parmesan cheese 1/2 pound Fettuccine 1 teaspoon Fresh thyme leaves 1/2 cup Low sodium chicken broth 1/2 cup Marsala wine Fresh ground black pepper Kosher salt 16 ounces Cremini mushrooms, sliced 1 teaspoon Grated garlic 1 Shallot, minced 4 teaspoons All purpose flour, divided 4 teaspoons Olive oil, divided 1 pound Boneless skinless chicken thighs, cut into bite size pieces

Chicken Marsala Fettuccine

3.8

( By lihui )

Chicken Marsala Fettuccine is a delicious and easy spin on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion. If you’ve never made chicken marsala it’s an Italian-American dish made of chicken cutlets, mushrooms, and marsala wine. The classic is delicious on its own, but I wanted to take it up a notch and make it extra fancy, yet affordable for the holidays. I also wanted to keep it easy enough that it wouldn’t have me standing in the kitchen for hours.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Toppings
- Thyme leaves
- Chopped parsley
- Shredded Parmesan cheese
- 1/2 pound Fettuccine
- 1 teaspoon Fresh thyme leaves
- 1/2 cup Low sodium chicken broth
- 1/2 cup Marsala wine
- Fresh ground black pepper
- Kosher salt
- 16 ounces Cremini mushrooms, sliced
- 1 teaspoon Grated garlic
- 1 Shallot, minced
- 4 teaspoons All purpose flour, divided
- 4 teaspoons Olive oil, divided
- 1 pound Boneless skinless chicken thighs, cut into bite size pieces

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03 Method

Step 1

In a large pot cook the fettuccine according to package instructions.
Step 2

In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt, pepper and 1 tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove from the skillet onto a plate.
Step 3

Add the remaining teaspoon of olive oil to the skillet along with the chopped shallot, garlic, and mushrooms. Sauté for 4-5 minutes or until the mushrooms are golden brown. Season with salt and pepper. Deglaze the skillet with the marsala wine then add chicken stock and thyme leaves.
Step 4

Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes. Sprinkle in the remaining teaspoon of flour and stir everything together. Return the chicken to the skillet and add in the half and half, stir and bring everything back to a simmer. Taste for seasoning.
Step 5

Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley, and thyme leaves.

04 Author

lihui

6 Recipes

Chicken Marsala Fettuccine

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