Chicken Marsala With Fettuccine

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   ["Carefully slice chicken breasts in half, and season the surface with salt and pepper.", "Coat a 12"" skillet with oil and bring to medium-high heat. Pan sear chicken until it has a deep golden crust and is cooked through (160u00b0F/71u00b0C). Set aside.", "In the same skillet as you used to cook the chicken, add a little more oil. Cook the mushrooms until softened and golden brown. (This part requires some patience. Allow mushrooms to cook without stirring until you are ready to flip them.)", "When mushrooms are cooked, add shallots and cook briefly until translucent.", "Add marsala wine to deglaze and lower the heat to medium low. Add rosemary and reduce wine until it has mostly evaporated. While wine is reducing, cook fettuccine in boiling water until al dente, then strain.", "Add cream and garlic and cook, stirring, for 1-2 minutes, until the sauce starts to thicken. Add cooked fettuccine and toss with the sauce. Serve immediately with chicken and garnish with parmesan, parsley, red pepper flakes, and rosemary flowers (if in season)."]

* Per serving · 4 servings · Values may vary.

No additional tips available.