Company Chicken Marsala With Fettucine Recipes

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CHICKEN MARSALA FETTUCCINE



Chicken Marsala Fettuccine image

Chicken Marsala Fettuccine is a delicious on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion.

Provided by Danae

Categories     Pasta

Time 30m

Number Of Ingredients 13

1 pound (1 package) Just BARE Organic Boneless Skinless Chicken Thighs, cut into bite size pieces
4 teaspoons olive oil, divided
4 teaspoons all purpose flour, divided
1 shallot, minced (approximately 3 tablespoons)
1 teaspoon grated garlic
16 ounces cremini mushrooms, sliced
Kosher Salt and fresh ground black pepper to taste
1/2 cup marsala wine
1/2 cup low sodium chicken broth
1 teaspoon fresh thyme leaves
1/4 cup half and half
1/2 pound fettuccine
Shredded Parmesan cheese, chopped parsley and thyme leaves for toppings

Steps:

  • In a large pot cook the fettuccine according to package instructions.
  • In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt, pepper and 1 tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove from the skillet onto a plate.
  • Add the remaining teaspoon of olive oil to the skillet along with the chopped shallot, garlic and mushrooms. Sauté for 4-5 minutes or until the mushrooms are golden brown. Season with salt and pepper. Deglaze the skillet with the marsala wine then add chicken stock and thyme leaves.
  • Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes. Sprinkle in the remaining teaspoon of flour and stir everything together. Return the chicken to the skillet and add in the half and half, stir and bring everything back to a simmer. Taste for seasoning.
  • Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley and thyme leaves.

Nutrition Facts : Calories 400 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 36 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 580 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHEF JOHN'S CHICKEN MARSALA



Chef John's Chicken Marsala image

Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 1h

Yield 2

Number Of Ingredients 11

2 skin-on, boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
5 white mushrooms, sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Steps:

  • Season chicken breasts all over with salt and pepper.
  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY



One-Pot Creamy Chicken Marsala Pasta Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Michael Price

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 ½ lb boneless, skinless chicken breast, cut into chunks
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish

Steps:

  • Heat a large pot over medium-high heat.
  • Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
  • Cook until chicken is no longer pink. Remove and set aside.
  • Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
  • Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
  • *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
  • Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
  • When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
  • Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams

CHICKEN MARSALA II



Chicken Marsala II image

Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.

Provided by CMITCHEL97

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

¼ cup butter, divided
2 cups sliced fresh mushrooms
¼ cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon salt
1 ½ pounds skinless, boneless chicken meat - cut into 12 pieces
2 slices bacon, diced
¼ cup cold water
1 teaspoon cornstarch
½ cup dry Marsala wine

Steps:

  • Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
  • Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
  • Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 8.3 g, Cholesterol 106.1 mg, Fat 15.5 g, Fiber 0.4 g, Protein 26.8 g, SaturatedFat 7.2 g, Sodium 417 mg, Sugar 2.1 g

CHICKEN MARSALA WITH PASTA



Chicken Marsala with Pasta image

This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1/4 cup butter, divided
2 teaspoons minced garlic
2-1/4 cups hot water
1/4 cup Marsala wine or chicken broth
1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons sour cream

Steps:

  • In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN MARSALA PASTA



Chicken Marsala Pasta image

Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. -Regina Farris, Mesquite, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

2 cups uncooked bow tie pasta
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons olive oil
6 tablespoons butter, cubed
1/2 pound sliced baby portobello mushrooms
3 shallots, finely chopped
1/2 cup Marsala wine or chicken broth
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 package (3 ounces) cream cheese, cubed
1/2 cup heavy whipping cream
1 envelope ranch salad dressing mix
1/3 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 468 calories, Fat 28g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

CHICKEN MARSALA RECIPE BY TASTY



Chicken Marsala Recipe by Tasty image

Here's what you need: chicken breast, flour, salt, pepper, mushroom, marsala wine, lemon juice, garlic, butter, parsley

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 chicken breast, butterflied, pounded, and divided into 2
flour, as needed
salt, to taste
pepper, to taste
1 ½ cups mushroom
1 cup marsala wine
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon butter
1 tablespoon parsley

Steps:

  • Butterfly, pound and divide one chicken breast into 2 pieces.
  • Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
  • Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
  • In the same skillet or pan, add the mushrooms. Cook until soft.
  • Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
  • Serve chicken on top of or with pasta/ rice and spoon sauce over.
  • Enjoy!

Nutrition Facts : Calories 269 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

CHICKEN MARSALA FETTUCCINE



Chicken Marsala Fettuccine image

Make and share this Chicken Marsala Fettuccine recipe from Food.com.

Provided by mydesigirl

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons flour
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 lb boneless skinless chicken breast half (pounded evenly )
1 tablespoon olive oil
1/2 cup dry marsala wine
1 cup reduced-sodium chicken broth
1 (8 ounce) package mushrooms, sliced
1/4 cup onion, chopped
2 garlic cloves, minded
12 ounces whole wheat fettuccine, cooked per package directions
fresh ground black pepper
2 cups baby spinach leaves, chopped

Steps:

  • In shallow dish, combine flour, thyme and pepper.
  • Coat chicken in flour mixture; reserve remaining flour mixture.
  • In large nonstick skillet, heat olive oil over medium-high heat.
  • Add chicken; cook until browned and internal temperature reaches 165*, about 3 to 4 minutes per side.
  • Remove chicken from skillet; cover to keep warm.
  • In same skillet, add wine; stir to scrape browned bits from bottom of pan.
  • Stir reserved flour mixture into broth.
  • Add broth, mushrooms, onion and garlic; bring to boil.
  • Reduce heat and simmer stirring occasionally until vegetables are tender and sauce thickens, about 3 to 4 minutes.
  • Place pasta in large serving bowl; season with pepper.
  • Thinly slice chicken.
  • Add chicken, sauce, and spinach to pasta; toss until well combined.

Nutrition Facts : Calories 531.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 65.8, Sodium 115.7, Carbohydrate 74.2, Fiber 1.3, Sugar 1.8, Protein 42.9

COMPANY CHICKEN MARSALA WITH FETTUCINE



Company Chicken Marsala With Fettucine image

Feeds a dinner party of 8 and a few kiddos. Serve with roasted broccoli and a salad. Guests will be going back for seconds and thirds!

Provided by Shabby Sign Shoppe

Categories     Chicken Breast

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 17

3/4 cup flour
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons italian seasoning
1 teaspoon dried oregano
8 chicken breasts, skinless, boneless, pounded 1/4 inch thick
1/2 cup butter
8 tablespoons olive oil
3 cups sliced mushrooms
3 cups marsala wine
1 cup cooking sherry
1/2 cup butter
4 tablespoons olive oil
9 garlic cloves, minced
1/2 cup half-and-half or 1/2 cup heavy cream
1 bunch green onion, chopped
2 lbs fettuccine pasta

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper, Italian seasoning and oregano.
  • Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. (I do this in 3 batches for about 6-7 mnutes each).
  • Remove chicken and microwave 5-10 minutes to be sure it is cooked through if needed.
  • Rinse saucepan, add 1/2 cup butter and 4 T olive oil and garlic.
  • Add marsala, sherry, and mushroom.
  • Bring to boil.
  • Simmer a bit to reduce liquid, then add cream or half and half.
  • Thicken with cornstarch and cold water if needed.
  • Place chicken back to pan and simmer on low while pasta is cooking.

Nutrition Facts : Calories 1529.4, Fat 61.3, SaturatedFat 22.7, Cholesterol 242.3, Sodium 691.3, Carbohydrate 91.2, Fiber 1.2, Sugar 5.7, Protein 46.7

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From glutenfreecuppatea.co.uk


CREAMY CHICKEN MARSALA RECIPE - LIFEMADEDELICIOUS.CA
2017-01-10 Steps. 1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place flour in shallow dish; coat both sides of chicken with flour.
From lifemadedelicious.ca


CHICKEN MARSALA PASTA • SALT & LAVENDER
2019-01-23 Instructions. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions until al dente. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. Add the olive oil and 1 tablespoon of the …
From saltandlavender.com


CHICKEN MARSALA FETTUCCINE | RECIPE | CLASSIC FOOD, BEST PASTA …
Dec 18, 2018 - Chicken Marsala Fettuccine is a delicious spin on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion. Dec 18, 2018 - Chicken Marsala Fettuccine is a delicious spin on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion. Pinterest. Today. Explore. When autocomplete results are ...
From pinterest.com


SLOW COOKER CHICKEN MARSALA WITH FETTUCCINE - MAGIC SKILLET
2021-02-19 Step 3. Preheat vegetable oil in a large nonstick skillet. Add chopped onion and cook, stirring, until translucent. Add Marsala wine and continue cooking for 2-3 minutes or until the mixture reduces slightly. Stir in sliced mushrooms.
From magicskillet.com


EASY CHICKEN MARSALA RECIPE FROM SICILY ITALY - THE BALD CHEF
2015-05-10 Bring up a fry pan to medium heat and add 1/4 cup Extra Virgin Olive Oil. Add the 2 Tablespoons of butter to the cooking Olive oil. Set the pounded , floured Chicken Breasts into the hot oil and butter and cook 3 minutes on each side. After the Chicken breasts are cooked remove them for the oil and set them aside.
From baldchef.com


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