When it comes to classic Italian comfort food, few dishes are as beloved as Chicken Marsala. Its rich, wine-infused sauce is the perfect complement to tender chicken breasts, and when you add in the silky goodness of fettuccine, it becomes a full-flavored delight. In this guide, we'll not only walk you through how to make Chicken Marsala Fettuccine, but we'll also ensure that every step is clear and manageable, even if you're new to the kitchen.

Chicken Marsala Fettuccine

Ingredients You'll Need

Before we get cooking, you'll need a few key ingredients. Here's a detailed list of what you'll require. Adjust the quantities based on the number you're serving:

For the Chicken Marsala

  • 4 skinless, boneless chicken breasts
  • Salt and freshly ground black pepper
  • All-purpose flour for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/2 cup chicken stock
  • 1 cup Marsala wine
  • 1/4 cup chopped flat-leaf parsley

For the Fettuccine

  • 8 ounces of fettuccine
  • Salt for the pasta water

Step-by-Step Cooking Instructions

Preparing the Chicken

  1. Lay the chicken breasts on a cutting board and use a sharp knife to slice each breast in half horizontally, creating two thin pieces.
  2. Season the chicken with salt and pepper, then dredge in flour. Shake off the excess.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes on each side until lightly browned. Repeat with the remaining chicken pieces. Set aside on a separate plate.

Making the Marsala Sauce

  1. Using the same pan, with the same oil without cleaning it, add 2 tablespoons butter and 1 tablespoon olive oil.
  2. Sauté the mushrooms over high heat until the mushrooms are lightly browned, about 2 minutes.
  3. Lower the heat to medium, add the garlic, and cook for a minute. Be careful not to burn the garlic.
  4. Deglaze the pan with the Marsala wine and simmer until reduced by half, about 2 minutes.
  5. Add the chicken stock and simmer for 2 more minutes. Turn off the heat, return the chicken to the pan, and simmer for several minutes, turning occasionally. The sauce will thicken and the chicken will cook through.

Cooking the Fettuccine

  1. In a large pot, bring salted water to a boil. Cook the fettuccine according to package instructions until al dente, about 8 minutes.
  2. Once cooked, drain the fettuccine and return it to the warm pot.

Combining the Dish

  1. Add the cooked chicken and any sauce that is collected on the plate.
  2. Stir the pasta gently to combine with the sauce.
  3. Serve on a platter garnished with parsley.

Serving Suggestions

Garnish your Chicken Marsala Fettuccine with a sprinkle of freshly chopped parsley for a pop of color and freshness. This dish pairs beautifully with a crisp green salad and a glass of your favorite Italian wine. If you're looking for a side of luxury, a slice of garlic bread or toasted baguette drizzled with olive oil and rubbed with a clove of garlic is the perfect accompaniment. Enjoy your meal!

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