- Cooking Time:
- Preparation Time:
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 2 Tbsp olive oil
- 5 Tbsp unsalted butter
- 3/4 c chopped onion
- 1/2 lb mushrooms, trimmed and sliced
- 2 Tbsp garlic, chopped
- 1 c dry marsala wine or sherry
- 1 c mascarpone cheese or heavy whipping cream
- 1 Tbsp dried parsley
- 12 oz dried fettuccine
- Sprinkle the chicken with salt and pepper on both sides.
- Heat the oil in a large, heavy skillet over high heat.
- Add the chicken and cook just until brown, about 4 minutes per side.
- Set aside to rest.
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain.
- Toss with 3 Tbsp of butter.
- Season with salt and pepper.
- While the chicken cools, melt 2 Tbsp of the butter in the same skillet over medium-high heat, then add the onion and saute until it is tender, about 2 minutes.
- Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
- Add the wine/sherry and simmer until it is is reduced by half, about 4 minutes.
- Stir in the mascarpone/heavy whipping cream.
- Cut the chicken breasts crosswise (against the grain) into 1/3 inch thick slices.
- Return the chicken and any accumulated juices to the skillet.
- Simmer uncovered over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
- Stir in the parsley and season the sauce to taste with salt and pepper.
- Using tongs, mound the fettuccine on plates. Spoon the chicken mixture over and serve. Garnish with parmesan cheese.
NotesMy favorite thing to order at an Italian place is chicken marsala--some do much better than others. This recipe is from Giada de Laurentis. It took me three years to make this b/c I couldn't find mascarpone cheese, but I have since found out that you can just substitute heavy whipping cream if you can't find it. She says you can substitute Sherry for the Marsala wine, which is what I did and this tasted as good as any recipe I have ever had at a restaurant. If you don't like mushrooms, just omit them.
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