For many of my years as a chef I worked at Italian restaurants, and one of the most popular dishes was Chicken Marsala. It was usually either made in a heavy cream sauce or a butter sauce, I personally enjoyed the butter sauce more, and I have veganized it for you.
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1cupfettuccine nestsRead ingredients, make sure they have no eggs. Cook according to directions minus 30 sec to 1 min
Bring salted water to a boil and cook fettuccine according to directions minus 30 seconds to a minute, drain and cool. Right before serving dip fettuccine in boiling water for a few seconds and drain well so it is hot at serving.
Cook "chicken" marsala
Mix 1 cup flour, 1/4 t salt, 1/4 t white and black peppers in a shallow and wide container. Lightly flour the vegan chicken fillets.
Heat a saute pan on med high heat, when pan is hot add the oil and let it become hot. Carefully put vegan chicken filets in oil and saute both sides until golden brown. Place in a covered pan to keep them warm.
Add mushrooms, oregano, basil, peppers and garlic. Saute until the mushrooms are done. Next bring the heat up to high and add the vegan chicken, green onions and carefully add the marsala wine. Reduce in half.
When the wine is reduced, shut off the heat and add the vegan butter and gently mix creating a sauce. Do not put on heat or let sit too long before serving because the butter will separate out of the sauce.
Place two pieces of vegan chicken on one side of the plate, the fettuccine on the other and repeat on another plate. Add the sauce on top of the chickens and fettuccine, trying to evenly separate them.
Although I do not recommend reheating this, if you do add a few drops of water and heat covered to try to keep the butter from separating.