This classic recipe is a staple at Italian restaurants everywhere. Perhaps it’s the juicy, tender chicken breasts, or maybe it’s the flavorful, slightly sweet, mushroom wine sauce. Not to mention the side of creamy, dreamy fettuccine Alfredo. Whatever the reason, it’s a dish that we love to eat and love to make at home. —Lauren Habermehl, Pewaukee, Wisconsin
Bring a large pasta pot of salted water to a boil. At the same time, warm a skillet over medium heat filled with 1/4 cup of canola oil.
Next, season both sides of the chicken with salt and pepper and dredge each piece in flour to lightly coat. Dust off the excess, then set aside.
Add the chicken to the skillet, pan-frying the chicken until golden on one side; about 3-4 minutes, then flipping to the other side. Fry until golden and the chicken is fully cooked; about 4-5 minutes. Remove the chicken to a plate lined with paper towels and set aside.
Add the pasta to the boiling water and cook to al dente according to the package directions. (Make homemade pasta if you’re feeling ambitious.) Drain, reserving 1 cup of the pasta water in a glass measuring cup, and set aside.
Meanwhile, add 2 tablespoons of olive oil to the same skillet you cooked the chicken in. Add the mushrooms and saute over medium heat until softened; about 3 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Next, deglaze the pan with the Marsala wine and add the dried porcini mushrooms. Bring the sauce to a boil, then lower the heat to a simmer and cook until the wine is reduced by half and dried mushrooms are tender.
Whisk in the Dijon, Worcestershire, brown sugar and chicken broth, season with salt and pepper to taste, then stir in the butter until melted. Return the chicken to the pan and keep warm over low heat until ready to serve.
If preparing Alfredo from scratch, combine the 1 cup of heavy cream and the garlic in a saucepan. Bring to a boil and reduce down to 2/3 cup. Add the butter and remaining 1/2 cup of heavy cream. Bring to a simmer, and then stir in the nutmeg, salt and pepper. Add the cooked pasta to the sauce along with the Parmesan and Romano cheese and toss to coat.
Editor’s Tip: Add some of the reserved pasta water from cooking the fettuccine to thin the Alfredo to the desired consistency and help coat the pasta with the creamy sauce.
To serve, divide the fettuccine Alfredo evenly between four plates. Arrange two pieces of chicken on each plate, beside the pasta, then top the chicken with a generous amount of the Marsala wine sauce and mushrooms. Garnish with freshly chopped parsley. Enjoy!