Author Notes
We took the kids to dinner one night at La Casa Bianca in Whitehouse Station, NJ. I had a marsala chicken with mascarpone and dried cherries over fettuccine and felt I needed to make this at home to enjoy on a regular basis. I made this on a whim and did not have marsala wine or mascarpone so I used madeira and cream cheese. —homemadecravings
Ingredients
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1 pound
Fettuccine
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1 1/2 pounds
Chicken
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1/4 cup
Canola Oil
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3/4 cup
Flour
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1
Egg (mix with few TBSp water for egg wash)
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2 tablespoons
Butter
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8 ounces
Sliced Mushrooms
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1 cup
Madeira or Marsala Wine
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1 cup
Chicken Broth
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4 ounces
Cream Cheese
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1/3 cup
Dried Cherries
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Salt & Pepper
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1/4 cup
Heavy or Light Cream
Directions
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Preheat oven to 350. Cook fettuccine according to package directions and drain. Heat canola oil in saute pan over medium heat.
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Season chicken with salt and pepper. Dip each chicken piece first in flour, then egg wash and in flour a second time. Gently place in hot oil. Repeat with all chicken, don't over crowd - work in shifts if needed. Brown chicken on both sides until golden and crisp. Move browned chicken to baking dish, place in oven and bake until cooked through, 10-12 minutes.
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Pour off oil from pan and wipe clean. Add butter and melt over medium heat. Add sliced mushrooms, cook stirring until soft and slightly browned, 5 minutes.
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Add wine, turn heat up to high and reduce by half.Add chicken broth, cook on high 5 minutes, add cream and cream cheese, stirring until melted and smooth, add dried cherries.
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Return chicken pieces to sauce, turning to coat. Pour sauce and chicken over cooked pasta.
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