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My 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.


  • 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.

Categories: Main Dish  Poultry 
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