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Creamy Chicken Marsala Fettuccine Recipe

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Creamy Chicken Marsala Fettuccine
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Ingredients
19
Count
Nutrition
679
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 679.34 Kcal (2844 kJ)
Calories from fat 265.85 Kcal
% Daily Value*
Total Fat 29.54g 45%
Cholesterol 178.91mg 60%
Sodium 1673.96mg 70%
Potassium 1408.32mg 30%
Total Carbs 44.55g 15%
Sugars 5.77g 23%
Dietary Fiber 4.16g 17%
Protein 55.84g 112%
Vitamin C 12.3mg 21%
Vitamin A 0.1mg 5%
Iron 85.5mg 475%
Calcium 101.8mg 10%
Amount Per 100 g
Calories 101.08 Kcal (423 kJ)
Calories from fat 39.56 Kcal
% Daily Value*
Total Fat 4.4g 45%
Cholesterol 26.62mg 60%
Sodium 249.07mg 70%
Potassium 209.54mg 30%
Total Carbs 6.63g 15%
Sugars 0.86g 23%
Dietary Fiber 0.62g 17%
Protein 8.31g 112%
Vitamin C 1.8mg 21%
Iron 12.7mg 475%
Calcium 15.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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