Easy Chicken Marsala with Fettucine Pasta Recipe

Take a bag of frozen chicken breast pieces from Costco.

Season the chicken with sea salt and ground crushed pepper.

Lightly coat the chicken with flour, not heavily as for fried chicken.

In a skillet, heat grape seed oil and unsalted butter over medium-high heat.

Add the chicken to the skillet and cook until the flour is cooked onto it, then set aside.

Add chicken stock to the skillet to loosen the flavorful bits on the bottom.

Add uncut portabella mushrooms to the skillet and minced garlic, cooking until the mushrooms absorb flavor.

Pour in one cup of Marsala wine and let it cook until it evaporates slightly.

Add two cups of chicken broth to the skillet, keeping the heat on medium to avoid burning.

Stir in two cups of heavy whipping cream to thicken the sauce.

Return the chicken to the skillet with the sauce and mushrooms, stirring to combine.

Cook on medium heat until bubbling, stirring and scraping the bottom to prevent burning.

Check the sauce's readiness by running a finger through it on a spoon; if the gap does not close, it's ready.

Plate the cooked fettucine pasta and top with the chicken and sauce.

Equipment Needed

Spice Level:

Allergens