Recipe

Mushroom Marsala Sauce Over Fettuccine Recipe

	Riverrat715 / All my dishes 5 months, 1 week ago This is a gourmet pasta dish from a small restaurant called Vino in the Valley. It is totally delicious. Prep:30m Cook:20m Servings:2	Riverrat715
	simple elegance

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Ingredients

1- Boneless skinless Chicken Breast cut into small pieces

1-large portabella mushroom sliced

Half white onion sliced thinly

1/3 cup-Marsala Wine

¼ cup Cream

1 tablespoon Olive oil

1-teaspoon Chopped Garlic

½ pound cooked Fettuccine pasta

Salt, Pepper, and thyme

Directions

Sprinkle chicken with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 5 minutes, turning once. Remove chicken from pan. Reduce heat to medium-low. Add mushrooms and onion; sauté 2 minutes. Add thyme and garlic and sauté for 30 seconds. Return chicken to pan. Add wine. Simmer until wine reduces. Finally add cream and bring to boil. Serve over pasta and top with parmesan and parsley.

You can easily make this recipe for more people by doubling the recipe for four, tripleing for 6 etc. This is just so good. When I made it at home I served it with French bread warmed in the oven and a green salad using spring greens with thinly sliced red onions and mandarin orange slices with a simple oil and vinegar dressing. It was so good I will be making it again soon.

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