Made with AI
Chicken Marsala Fettuccine (Olive Garden Style)
Ingredients
- boneless skinless chicken breast400 g
- dry fettuccine pasta200 g
- cremini mushrooms200 g
- olive oil1 tablespoon
- unsalted butter1 tablespoon
- Marsala wine120 ml
- low-sodium chicken broth120 ml
- all-purpose flour2 tablespoons
- chopped fresh parsley2 tablespoons
- garlic2 cloves
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2
While the pasta cooks, slice the chicken breasts into thin cutlets. Season both sides with
- 3
5 teaspoon salt and
- 4
25 teaspoon black pepper.
- 5
Dredge the chicken pieces lightly in the all-purpose flour, shaking off any excess.
- 6
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 7
In the same skillet, add the sliced cremini mushrooms and cook for 4-5 minutes until softened and browned.
- 8
Add the minced garlic and cook for 30 seconds until fragrant.
- 9
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 4-5 minutes until the sauce reduces slightly.
- 10
Return the cooked chicken to the skillet and simmer for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken.
- 11
Add the cooked fettuccine to the skillet and toss to coat in the sauce. Adjust seasoning with remaining salt and pepper if needed.
- 12
Serve immediately, garnished with chopped fresh parsley.
