Delicious creamy chicken Marsala served over a bed of fettuccine.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.

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  • Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.

  • After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.

Cook's Note

Substitute 1/4 cup heavy cream for mascarpone cheese if desired.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

1028 calories; 49.4 g total fat; 168 mg cholesterol; 391 mg sodium. 90.8 g carbohydrates; 44.9 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2011
We love Chicken Marsala and anything with mushrooms...this was a very yummy creamy version. I followed the recipe except I substituted the Mascarpone cheese with Philadelphia Cooking Creme (Italian flavor). VERY flavorful dish and will make again when we have company for dinner. Read More
(22)

Most helpful critical review

Rating: 1 stars
06/30/2011
I don't know where I went wrong. The dish tasted bland would like to try it again... Read More
(3)
49 Ratings
  • 5 star values: 34
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/24/2011
We love Chicken Marsala and anything with mushrooms...this was a very yummy creamy version. I followed the recipe except I substituted the Mascarpone cheese with Philadelphia Cooking Creme (Italian flavor). VERY flavorful dish and will make again when we have company for dinner. Read More
(22)
Rating: 5 stars
03/24/2011
We love Chicken Marsala and anything with mushrooms...this was a very yummy creamy version. I followed the recipe except I substituted the Mascarpone cheese with Philadelphia Cooking Creme (Italian flavor). VERY flavorful dish and will make again when we have company for dinner. Read More
(22)
Rating: 5 stars
03/29/2011
I have never reviewed a recipe before but I just had to say how AWESOME this recipe is. I made it last night for a friend and we loved it! She said it was better than a restaurant. I did not buy the mushrooms listed I used 8 oz. of button mushrooms and 8 oz. of baby bellas and it was yummy. Other than that I followed the recipe exactly. Read More
(16)
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Rating: 5 stars
04/06/2011
Didn't change a thing--absolutely delicious! Read More
(14)
Rating: 5 stars
03/28/2011
My family just ate this and they love it. My dad who doesn't like "Italian food" other then spaghetti really enjoyed the meal. I did deviate a bit and I used the Philadelphia cook creme Italian as suggested by one of the posters. Definitely will be made again! Read More
(10)
Rating: 5 stars
03/28/2011
Wonderful dish for company thanks John! Read More
(10)
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Rating: 4 stars
08/02/2011
this was good. it seemed like it was missing something though maybe salt? it also did not have that nice wine-y marsala-y taste. maybe it needed more or maybe it was my wine i don't know. anyway my bf really liked it. Read More
(9)
Rating: 5 stars
04/24/2011
Delicious. My sister and I enjoyed the meal on Easter Sunday. I used button mushrooms and heavy cream instead of cheese because they were the ingredients I had in my "fridge". But the meal was still excellent. I've been trying to finding a Chicken Marsala recipe. This was my third try and by far the best. Read More
(9)
Rating: 5 stars
06/07/2011
I thought this was EXCELLENT!! I think I would increase the sauce for next time. The sauce was sufficient but it was sooo good I wanted more for the pasta. Next time I would also take care to LIGHTLY coat the chicken with the flour mixture making sure to shake of excess. The coating on mine was a little too thick but the dish still tasted great. My friend and I used to love going to the Cheesecake Factory for lunch and would order chicken marsala. I feel accomplished being able to make it on my own just as good!! Thanks for sharing the recipe!!! Read More
(9)
Rating: 5 stars
03/28/2011
This is delicious just finished having it for dinner. The family loved it. thank you Read More
(8)
Rating: 1 stars
06/30/2011
I don't know where I went wrong. The dish tasted bland would like to try it again... Read More
(3)