Chicken Marsala Fettuccine
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
530 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Chicken Marsala Fettuccine
Description
Chicken Marsala Fettuccine starts with chicken breast or thigh strips dredged in a seasoned flour mixture and pan-fried in butter and oil until just cooked. Mushrooms are sautéed in the same pan, and Marsala wine is added, reducing to concentrate flavor. Chicken broth and heavy cream are incorporated to form a creamy sauce that is thickened with a cornstarch slurry to a thin gravy-like consistency. This sauce coats fettuccine noodles, blending rich savory flavors from the wine and mushrooms with tender chicken pieces. The dish is hearty and ideal for a comforting meal.
The creamy sauce and the tender texture of the chicken strips make this pasta satisfying on its own but it can also be paired with a simple green salad or steamed vegetables. The Marsala wine adds a fruity undertone that complements the mushrooms and herb seasoning. The flour dredge creates a light crust on the chicken, contributing to the dish’s texture.
For a substitution, chicken stock or dry white wine can be used instead of Marsala cooking wine if preferred, though this changes the flavor profile. Careful attention to cooking the chicken just until done avoids dryness, and the sauce can be thickened gradually to the desired consistency.
Ingredients
- 2 pounds chicken breast you can also use chicken tenders or chicken thighs, cut into thin strips
- 3/4 cup flour
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon oregano dried
- 4 tablespoon butter
- 4 tablespoon canola oil
- 1 teaspoon garlic
- 8 ounces mushroom sliced
- 1 cup marsala wine cooking wine
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/3 cup water
- 1/4 cup cornstarch or more if needed
- 16 ounces Fettuccine pasta prepared according to package directions, noodles
Instructions
- Cut chicken into even strips. If the chicken is uneven, you can place the strips in a plastic bag and pound flat with a mallet. In a large resealable plastic bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated.
- Heat butter, garlic and oil in an electric fry pan or large skillet. Add chicken.
- Cook over medium heat for about 8 minutes, turning once half-way through. The chicken should just barely be cooked through with an internal temperature of 165℉.
- Remove chicken from pan and add mushrooms. Sauté mushrooms over medium heat for 3-5 minutes. Slowly add marsala wine and cook for another 3-4 minutes without stirring. Gently stir in chicken broth and cream to mushrooms. Bring to a simmer and reduce heat to low.
- In a small bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce a little at a time until thickened. You may not need all of the corn starch mixture. Try to aim for the consistency of a thin gravy.
- Place chicken back into pan and continue to simmer for 3-5 minutes.
- Serve over cooked noodles.
Notes
- You may substitute chicken stock or dry white wine for the Marsala cooking wine if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 586mg | 24% |
| Potassium | 765mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 42mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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