Description
A comforting, restaurant-quality meal that perfectly blends savory pan-seared chicken, hearty cremini and white mushrooms, and a velvety, alcohol-free Marsala-infused cream sauce. Tossed with tender fettuccine, this dish offers a sophisticated flavor profile that is quick enough for a busy weeknight yet elegant enough for a special family dinner. Each bite is coated in a rich, umami-packed sauce that turns simple pantry staples into a truly memorable dining experience.
Ingredients
4 skinless chicken breasts, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp flour
1 tbsp olive oil
1 tbsp unsalted butter
1 large shallot, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme leaves
2 cups cremini mushrooms, sliced
1 cup white baby mushrooms, halved
1/2 cup non-alcoholic Marsala-style cooking wine
1 1/4 cups chicken stock
1 tbsp cornstarch
1/3 cup heavy cream
2–3 tsp dark soy sauce
4 tbsp fresh parmesan, grated
Fresh parsley, for garnish
10 1/2 oz fettuccine pasta
Instructions
Bring a large pot of salted water to a boil and cook fettuccine according to package directions; drain and set aside.
In a bowl, toss diced chicken with salt, pepper, garlic powder, and flour until coated.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken pieces to the skillet and sauté until golden brown and cooked through; remove chicken and set aside.
In the same skillet, add the shallots, garlic, thyme, and both types of mushrooms, cooking until mushrooms are golden and tender.
Stir in the non-alcoholic Marsala wine and let it reduce for 1-2 minutes.
Whisk together chicken stock and cornstarch, then pour into the skillet along with the soy sauce.
Bring sauce to a simmer until slightly thickened, then stir in the heavy cream.
Add the chicken back into the sauce, toss in the cooked pasta, and top with parmesan cheese and fresh parsley before serving.
Notes
Ensure the chicken pieces are relatively uniform in size for even cooking. If you cannot find non-alcoholic Marsala, a mixture of grape juice and a dash of balsamic vinegar provides a similar depth. Store leftovers in an airtight container for up to 3 days; add a splash of water or stock when reheating to maintain creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg