Chicken marsala with fettuccine

Based on 10 ratings

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breasts (boneless, skinless)
120 ml Marsala wine
400 g fettuccine
350 g button mushrooms
shallots
2 cloves garlic
10 leaves sage leaves
2 sprigs marjoram
3 sprigs parsley
lemon
150 g flour
5 tbsp butter
300 ml chicken stock
120 ml heavy cream
salt
pepper
olive oil
Metric
Imperial

Utensils

  • cutting board
  • knife
  • oven
  • bowl
  • meat tenderizer
  • plastic wrap
  • pot
  • frying pan
  • cooking spoon
  • paper towels
  • colander

Nutrition per serving

Cal
878
Protein
54 g
Fat
37 g
Carb
71 g
  • Step 1/6

    Preheat oven to 150°C/300°F. Clean and slice mushrooms. Peel and mince shallots and garlic. Finely chop sage leaves. Remove leaves from marjoram sprigs and finely chop. Roughly chop parsley. Slice lemon. Place flour in a bowl.
    • 350 g button mushrooms
    • shallots
    • 2 cloves garlic
    • 10 leaves sage leaves
    • 2 sprigs marjoram
    • 3 sprigs parsley
    • lemon
    • 150 g flour
    • cutting board
    • knife
    • oven
    • bowl

    Preheat oven to 150°C/300°F. Clean and slice mushrooms. Peel and mince shallots and garlic. Finely chop sage leaves. Remove leaves from marjoram sprigs and finely chop. Roughly chop parsley. Slice lemon. Place flour in a bowl.

  • Step 2/6

    Place chicken breasts between two pieces of plastic wrap on a cutting board. Using the flat side of a meat tenderizer, pound cutlets until thin, approx. 1⁄4 in. thick. Then cut in half. Season with salt and pepper on both sides, then dredge each cutlet in flour, gently shaking to remove any excess. Bring a large pot of salted water to boil.
    • chicken breasts (boneless, skinless)
    • salt
    • pepper
    • meat tenderizer
    • plastic wrap
    • pot

    Place chicken breasts between two pieces of plastic wrap on a cutting board. Using the flat side of a meat tenderizer, pound cutlets until thin, approx. 1⁄4 in. thick. Then cut in half. Season with salt and pepper on both sides, then dredge each cutlet in flour, gently shaking to remove any excess. Bring a large pot of salted water to boil.

  • Step 3/6

    Drizzle olive oil and add one third of the butter into a frying pan over medium-high heat. Once it foams and the foam starts to subside, add half the chicken cutlets. Cook, flipping once, until golden and cooked through, approx. 3 min. on each side. Transfer to a baking sheet and place in the oven to keep warm. Wipe out the frying pan with some paper towels, then add a fresh drizzle of olive oil and half the remaining butter. Cook the remaining chicken as the previous batch and transfer to the oven while you prepare the sauce.
    • 1½ tbsp butter
    • olive oil
    • frying pan
    • cooking spoon
    • paper towels

    Drizzle olive oil and add one third of the butter into a frying pan over medium-high heat. Once it foams and the foam starts to subside, add half the chicken cutlets. Cook, flipping once, until golden and cooked through, approx. 3 min. on each side. Transfer to a baking sheet and place in the oven to keep warm. Wipe out the frying pan with some paper towels, then add a fresh drizzle of olive oil and half the remaining butter. Cook the remaining chicken as the previous batch and transfer to the oven while you prepare the sauce.

  • Step 4/6

    Add remaining butter to the same pan. Once melted, add mushrooms. Let cook until brown, then add shallots and garlic and season with salt and pepper. Once fragrant, turn heat to high and add Marsala wine. Use your cooking spoon to scrape up any brown bits from the bottom of the pan. Add broth and let simmer until sauce is reduced by about half and starts to thicken, approx. 10 min.
    • 120 ml Marsala wine
    • 300 ml chicken stock

    Add remaining butter to the same pan. Once melted, add mushrooms. Let cook until brown, then add shallots and garlic and season with salt and pepper. Once fragrant, turn heat to high and add Marsala wine. Use your cooking spoon to scrape up any brown bits from the bottom of the pan. Add broth and let simmer until sauce is reduced by about half and starts to thicken, approx. 10 min.

  • Step 5/6

    In the meantime, cook fettuccine according to package instructions in the pot of water. Drain and toss lightly with olive oil.
    • 400 g fettuccine
    • colander

    In the meantime, cook fettuccine according to package instructions in the pot of water. Drain and toss lightly with olive oil.

  • Step 6/6

    Add heavy cream and herbs to the pan, then stir to combine. Serve chicken cutlets on a bed of fettuccine and top with mushroom sauce. Sprinkle with fresh herbs and garnish with lemon slices. Enjoy!
    • 120 ml heavy cream

    Add heavy cream and herbs to the pan, then stir to combine. Serve chicken cutlets on a bed of fettuccine and top with mushroom sauce. Sprinkle with fresh herbs and garnish with lemon slices. Enjoy!