Direction

1. Begin by preparing the chicken. In a shallow dish, mix together the flour, salt, and black pepper. Coat each chicken breast with the flour mixture, shaking off any excess.

2. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.

3. In the same skillet, add the fettuccine pasta and cook according to package instructions until al dente.

4. While the pasta is cooking, prepare the Marsala sauce. In a small bowl, mix together the Marsala wine, chicken broth, heavy cream, oregano, thyme, garlic powder, and onion powder.

5. Once the pasta is cooked, drain and set aside. In the same skillet, add the Marsala sauce and bring to a simmer over medium heat. Let it cook for about 5 minutes, until the sauce has thickened slightly.

6. Add the cooked chicken back to the skillet with the sauce and stir to coat the chicken in the sauce. Let it cook for another 2-3 minutes, until the chicken is heated through.

7. Serve the chicken Marsala over the cooked fettuccine pasta. Garnish with chopped fresh parsley, if desired. Enjoy hot!