Chicken Marsala Fettuccini |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a recipe I developed when trying to duplicate one I tasted at a local pasta restaurant. I like it better than thiers. Ingredients:
2 boneless skinless chicken breasts |
1 tablespoon unsalted butter |
1 cup dry marsala wine |
1 cup heavy cream |
1 cup sliced fresh mushrooms |
1 (15 ounce) can artichoke hearts |
2 tablespoons unsalted butter, cubed |
Directions:
1. Grill 2 boneless skinless chicken brests until done. Slice into strips.
2. For the sauce:.
3. Heat wine over medium heat .Add cream and simmer until reduced by half. add butter and stir continously until fully emulsified. Keep warm until ready to serve.
4. Saute mushrooms in butter. Add to sauce. Add artichoke hearts.
5. Prepare 6 oz fettucini according to package directions.
6. Place 1 portion each of pasta on two plates. Pour sauce over pasta and top with sliced chicken.
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