Chicken Marsala recipe served on a plate, by Pekin the Chef
Jul 17 2026
Restaurants›Alexander Michael's›Chicken Marsala Recipe

Chicken Marsala Recipe

Inspired by Alexander Michael's
Time30m
Serves4

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Ingredients

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

2

Cook the Fettuccine

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

3

Sauté the Chicken

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.

4

Cook the Mushrooms and Garlic

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.

5

Add Wine and Cream

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.

6

Combine with Fettuccine

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

7

Serve

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