Ingredients

The following ingredients have 4 Servings
  • 1 pound fettuccine pasta
  • 2 chicken cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 3/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces sliced baby bella mushrooms (aka crimiis)
  • 3/4 cup marsala wine
  • 2 cups heavy cream

Instruction

  • Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, drain and set aside.
  • While preparing the pasta, start the chicken. Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Spread the flour on a dinner plate and evenly coat the chicken.
  • Place a large skillet over medium-high heat. After adding the olive oil to the pan, sauté the chicken until browned on both sides, about 3 minutes per side. Remove from pan and tent with foil.
  • Add the butter to the pan. Stir in the mushrooms and sprinkle lightly with salt (this will draw out moisture). Sauté until golden brown.
  • Deglaze the pan with the marsala wine. Simmer until reduced by half, then pour in the cream. Bring back up to a simmer until thickened.
  • Return the chicken cutlets to the pan and spoon sauce over top. Simmer for 2-3 minutes until they have finished cooking through.
  • Serve chicken and mushrooms over cooked fettuccine, with sauce ladled over top.