Marsala Recipe
Chicken, shallots, mushrooms, marsala sauce, fettuccine
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Ingredients
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Entrées
Method
Entrées
- 1
Cook the pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain and reserve 1/2 cup of the pasta water.
- 2
Prepare the chicken
Pat the chicken breasts dry. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper.
- 3
Sear the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken until browned and cooked through, about 3-4 minutes per side. Remove to rest.
- 4
Sauté aromatics
In the same skillet, add 1 tablespoon butter. Add the shallot and garlic; sauté until translucent and fragrant, about 2 minutes.
- 5
Cook mushrooms
Add the mushrooms; cook until browned and their moisture evaporates, about 5-6 minutes.
- 6
Make the sauce
Pour in the Marsala wine to deglaze, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes. Stir in chicken stock and heavy cream; simmer until slightly thickened, 4-6 minutes.
- 7
Finish sauce and chicken
Return the chicken to the pan to heat through and coat with the sauce. Taste and adjust salt and pepper if needed.
- 8
Combine and serve
Toss the drained pasta with the sauce and chicken in the skillet, adding a splash of reserved pasta water if needed. Serve topped with grated Parmesan cheese and chopped parsley.