Easy Chicken Marsala
Creamy Chicken Marsala with Mushrooms
Ingredients:
8 ounces fettuccine
2 tablespoons olive oil
Salt and pepper
1 pound chicken breasts, sliced thinly in half
2 tablespoons unsalted butter
2 cloves garlic, minced
16 ounces sliced mushrooms (baby portobellos recommended)
3 tablespoons flour
1 cup chicken stock
1/2 cup heavy cream
Directions:
Cook the fettuccine according to package instructions.
While the fettuccine is cooking, slice the chicken breasts in half. If parts of the chicken remain thick (more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees.
Remove the chicken from the pan and cover loosely with foil.
Add the butter to the skillet and melt. Add in the mushrooms and garlic. Cook until the mushrooms are soft, about four minutes.
Stir in the flour thoroughly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream.
Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings
