Either I did something horribly wrong, or this recipe just wasn't what I expected. The flavor was great, but the consistency was just not correct. The sauce was much more liquid than cream, regardless of how long I attempted to let it thicken up.
Double Mushroom and Marsala Cream Fettuccine
Adapted from Every Day with Rachael Ray
2 cups chicken stock
8 oz. white mushrooms (thinly sliced)
Salt & Pepper
1 lb. Fettuccine pasta
EVOO & butter
1 lb. cremini mushrooms (thinly sliced)
1 tsp. dried sage
1/2 cup marsala wine
1/2 cup heavy cream
1 cup grated pecorino-romano cheese
- In a large skillet: heat together combination of EVOO and butter (I used about 3 Tbsp of each).
- Season chicken cutlets with salt and pepper on both sides and dredge in flour.
- Fry cutlets in the oil/butter for 2-3 minutes per side (this may take two batches depending on the size of your skillet).
- Remove and keep warm in oven on cookie sheet lined with foil until the rest of the meal is ready.
- Boil water and cook fettuccine (probably best to cook while the sauce thickens).
- In the same large skillet add a little more EVOO, both types of mushrooms, sage, salt and pepper and saute until tender.
- Add marsala wine to skillet mixture and cook for 1 minute.
- Add 2 cups of chicken stock.
- Stir in cream and cook until thickened, about 10 minutes (this was not long enough for me, but use your own judgement here!)
I served mine over a bed of noodles with some chicken on top, ladled sauce over the two and topped with cheese. You could just toss the noodles and sauce together (as suggested in the original recipe) but I wanted to make sure the chicken got some sauce as well...who knows if that was a good decision or a bad one.