Chicken Marsala Pasta

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook fettuccine until al dente, reserving 1/2 cup of pasta water. Drain and set aside.
2. 2
   Season chicken cutlets with salt and pepper. Dredge each piece in flour, shaking off the excess.
3. 3
   In a large skillet over medium-high, heat 1 tbsp olive oil and the butter. Add chicken; sauté 2-3 minutes per side until golden. Remove to a plate.
4. 4
   Add the remaining 1 tbsp olive oil to the same skillet. Sauté mushrooms about 5 minutes, until browned. Add garlic and cook 1 minute more.
5. 5
   Pour in Marsala wine, scraping up brown bits. Simmer for 2 minutes. Add chicken broth; simmer and reduce by a quarter, about 3-4 minutes.
6. 6
   Lower heat, stir in heavy cream and any juices from the chicken plate. Cook 2-3 minutes until the sauce thickens.
7. 7
   Slice chicken into strips; return to the skillet. Toss with cooked pasta, adding pasta water if needed until the sauce glides over the pasta.
8. 8
   Serve topped with parsley and plenty of grated Parmesan. Enjoy!