Creamy Chicken Marsala Fettuccine

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt and freshly ground black pepper (optional)
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 1 sweet onion, chopped
• 1 cup shiitake mushrooms, cut in half
• 1 cup fresh oyster mushrooms, cut in half
• 1 cup cremini mushrooms, cut in half
• 1 (12 ounce) package dry fettuccine pasta
• 2 tablespoons butter
• 2 tablespoons minced garlic
• 3/4 cup Marsala wine
• 1 (8 ounce) container mascarpone cheese
• 2 tablespoons Dijon mustard
• 1 cup chicken broth
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the fettuccine in a large pot of boiling water until al dente, about 10 to 12 minutes. Reserve a little cooking water, then drain the pasta.

2. In a shallow dish, mix the flour, paprika, cayenne, and salt and black pepper if using. Dredge the chicken breasts in the mixture, shaking off the excess.

3. Heat the olive oil and 1 tablespoon of the divided butter in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden and it reaches 165°F (74°C) in the thickest part. Transfer to a plate.

4. Add the remaining 1 tablespoon of divided butter to the skillet with the onion and all three mushrooms. Cook over medium heat for 8 minutes, until golden and softened.

5. Stir in the garlic and cook for 1 minute. Pour in the Marsala wine and simmer for 3 to 4 minutes, scraping up the browned bits, until reduced by about half.

6. Stir in the chicken broth and Dijon mustard and simmer for 5 minutes.

7. Lower the heat and stir in the mascarpone until smooth, then add the 2 tablespoons of butter and stir until melted. Return the chicken and any juices to the skillet and simmer gently for 3 minutes until heated through.

8. Toss the drained fettuccine with the sauce, adding a splash of the reserved cooking water if the sauce is too thick.

9. Sprinkle with the chopped parsley and serve immediately.