Chicken with Mustard Mascarpone Marsala
Source of Recipe
Giada De Laurentis
Recipe Introduction
Sarah made this and it was great. I figured I should save it in case I want to make it!
List of Ingredients
1 1/2 pounds boneless skinless chicken breasts
salt and black pepper
2 tbsp olive oil
5 tbsp butter,divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tbsp minced garlic
1 cup dry marsala wine
1 cup (8 oz) mascarpone cheese
2 tbsp dijon mustard
2 tbsp chopped fresh italian parsley leaves
12 oz. dried fettuccineRecipe
Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add the chicken and cook until brown, about 4 minutes per side. Transfer chicken to plate and cool slightly.
Melt 2 tbsp of butter in same skillet and add onion, saute until tender. Add mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate about 12 minutes. Add the win and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken crosswise into 1/3 inch thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered over medium low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season sauce to taste.
Meanwhile, cook fettuccine until al dente (about 8 minutes). Drain toss the pasta with 3 tbsp of butter and season to taste with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. GArnish with parsley and serve.
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