Chicken with Mustard Mascarpone Marsala Sauce
From canzi 16 years ago
- 30 minutes to make
- Serves 6
This meal looks a lot harder to make than it is. The result is a impressive and delicious meal. Totally worth it!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces shopping list
- salt and freshly ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- 5 tablespoons butter, divided shopping list
- 3/4 cup chopped onion shopping list
- 1 pound cremini mushrooms, sliced shopping list
- 2 tablespoons minced garlic shopping list
- 1 cup dry marsala wine shopping list
- 1 cup (8 ounces) mascarpone cheese shopping list
- 2 tablespoons Dijon mustard shopping list
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish shopping list
- 12 ounces dried fettuccine shopping list
How to make it
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
- While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts 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 the sauce, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons 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 sprigs and serve.
The Rating
Reviewed by 2 people-
This looks sooo good!
cuddlezxoxo
in Miami loved it
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Oooops didn't mean to post under alterations. I'm still learning this site! hehe Anyway- I made this yesterday night for dinner; I didn't put it on top of pasta, but the chicken itself was very good!!! Very unique taste...I'll have to make it again!!...more
cuddlezxoxo
in Miami loved it
-
cuddlezxoxo
in Miami loved it
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