Mushrooms, garlic and fresh spices sautéed in marsala wine with a touch of cream over fettuccine. Served with parmesan on the side

Slice the chicken breasts into thin strips. Clean and slice the mushrooms. Mince the garlic and chop the parsley.

Prepare the Ingredients

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet, heat olive oil over medium heat. Add the sliced chicken, season with salt and pepper, and sauté until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they are golden brown. Add the minced garlic and cook for an additional minute.

Cook the Mushrooms and Garlic

Pour in the Marsala wine and bring to a simmer. Let it reduce for about 3-4 minutes. Stir in the heavy cream and return the cooked chicken to the skillet. Cook for another 2-3 minutes until heated through.

Add Wine and Cream

Toss the cooked fettuccine with the chicken and sauce until well coated. Adjust seasoning with salt and pepper to taste.

Combine with Fettuccine

Plate the Chicken Marsala and garnish with chopped parsley. Serve with grated Parmesan cheese on the side.

chicken marsala

Recipe information

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