Chicken Marsala

Ingredients

• 2 tablespoons Avocado Oil (for sautéing)
• 2 medium Shallots (peeled and diced)
• 3 cloves Garlic (minced)
• 1 pound Chicken Breast (cut into 1‑inch cubes)
• 8 ounces White Button Mushrooms (sliced)
• 1 teaspoon Kosher Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Sweet Marsala Wine (can substitute dry Marsala for less sweetness)
• 0.25 cup Demi‑glace (store‑bought or reduced beef stock)
• 0.5 cup Heavy Whipping Cream (full‑fat for richness)
• 0.25 cup Parmesan Cheese (freshly grated)
• 8 ounces Fettuccine Pasta (or any long pasta)
• 2 cups Mixed Greens (for garnish)
• 2 tablespoons Simple Vinaigrette (drizzle over greens)
• 2 slices Garlic Bread (to serve on the side)

Instructions

1. Prepare Ingredients

   Dice the shallots, mince the garlic, cube the chicken breast into 1‑inch pieces, and slice the mushrooms.

   Time: PT5M

2. Heat Oil

   Add 2 Tbsp avocado oil to a large skillet and heat over medium heat until shimmering.

   Time: PT2M

   Temperature: Medium

3. Sauté Shallots & Garlic

   Add the diced shallots and minced garlic to the skillet. Cook, stirring frequently, until softened but not browned, about 3 minutes.

   Time: PT3M

   Temperature: Medium

4. Cook Chicken

   Add the cubed chicken to the pan, season with 1 tsp kosher salt and ½ tsp black pepper, and sauté until the pieces are no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Mushrooms

   Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Deglaze with Marsala

   Pour in ½ cup sweet Marsala wine, scraping the browned bits from the bottom of the pan. Reduce the wine by half, letting the alcohol evaporate, about 4 minutes.

   Time: PT4M

   Temperature: Medium

7. Add Demi‑glace

   Stir in ¼ cup demi‑glace until fully incorporated.

   Time: PT2M

   Temperature: Medium

8. Incorporate Cream

   Add ½ cup heavy whipping cream, stirring gently until the mixture is smooth.

   Time: PT2M

   Temperature: Medium

9. Finish with Parmesan

   Gradually whisk in ¼ cup grated Parmesan cheese, a little at a time, until the sauce thickens and becomes glossy.

   Time: PT2M

   Temperature: Medium

10. Cook Pasta

    While the sauce simmers, cook 8 oz fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ¼ cup pasta water, then drain.

    Time: PT10M

    Temperature: Boiling

11. Combine Pasta & Sauce

    Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, thin with reserved pasta water, a tablespoon at a time, until desired consistency.

    Time: PT2M

12. Plate and Serve

    Divide the creamy pasta onto plates, garnish with fresh mixed greens drizzled with vinaigrette, and serve with garlic bread on the side.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g