Chicken Marsala with Fettucine

Chicken Marsala is a dish I've heard about for years but never made, I could never find the Marsala wine. When I was shopping and happened to see it at the grocery store I knew I had to make this dish. The sauce had a great flavor and it's a great spin on a chicken with pasta dish. My husband and I LOVED the flavors of this dish so I know I'll be making it again. 

Ingredients:

4 boneless chicken cutlets
2 tbsp. olive oil
5 tbsp. butter, divided

1/2 cup grated parmesan
1 shallot, thinly sliced
1 cup sliced baby bella mushrooms
1 tbsp. chopped garlic
1 cup Marsala wine
2 tbsp. heavy cream
1 tbsp. dijon mustard
1 tbsp. chopped parsley
12 oz. fettucine 

Directions:

1. Bring a large pot of salted water to a boil. Cook fettucine according to package directions. Drain pasta and return to pot. Add in 3 tbsp. butter and parmesan cheese. Stir until pasta is well coated. Do these steps as you are searing the chicken (step 2). 

2. Sprinkle the chicken cutlets with salt and pepper. Heat olive oil in a large skillet over high heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and set aside. 

3. Lower heat to medium-high. Add 2 tbsp. butter to the same skillet. Add in shallots and saute for 1 minute until softened. Add the mushrooms and cook until mushrooms are tender, about 5 minutes. Add in chopped garlic and cook for 1 minute. 

4. Add the marsala wine and simmer until liquid is reduced by half, about 5 minutes. Stir in the cream and mustard. Return the chicken and any juices back into the pan with the sauce. Simmer over medium-low heat until the chicken is fully cooked through and the sauce has slightly thickened, about 4 minutes. Stir in chopped parsley and serve over the cooked fettucine. Make sure to spoon some extra sauce over the chicken and pasta.