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Ingredients
Scale
- 8 ounces fettuccine
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Dash of black pepper
- 1 pound chicken breasts, sliced in half and pounded thin (if over 1/2 inch thick)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup Marsala wine
- 1/2 cup heavy cream
Instructions
- Boil water in a pot, add salt, and cook fettuccine until al dente. Drain and set aside.
- Slice chicken breasts thinly and season with salt and pepper.
- Heat olive oil in a skillet, sear chicken for 5-6 minutes on each side until cooked through, then remove and cover.
- Melt butter in the same skillet, sauté mushrooms and garlic for about 4 minutes.
- Sprinkle flour, mix well, then slowly add chicken broth while stirring.
- Add Marsala wine, simmer until reduced by half, then stir in heavy cream.
- Return chicken to skillet, spoon sauce over it, and serve over fettuccine.
Notes
Pound chicken thin for even cooking.
Avoid overcrowding the skillet for a good sear.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg