Chicken with Mustard Mascarpone Marsala Sauce

Name: Chicken with Mustard Mascarpone Marsala Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps butter, divided; 454 grams cremini mushrooms, sliced; 2 Tbsps Dijon mustard; 340 grams dried fettuccine; 2 Tbsps minced garlic; 240 milliliters dry Marsala wine; 227 grams cup mascarpone cheese; 2 Tbsps olive oil; 120 grams chopped onion; 2 Tbsps chopped fresh Italian parsley leaves, plus whole sprigs, for garnish; 6 servings Salt and freshly ground black pepper; 680 grams boneless skinless chicken breasts, each breast cut crosswise into 3 pieces

The recipe Chicken with Mustard Mascarpone Marsala Sauce can be made in around 50 minutes. This main course has 738 calories, 37g of protein, and 37g of fat per serving. This recipe serves 6. Head to the store and pick up marsala wine, chicken breasts, salt and pepper, and a few other things to make it today. Chicken with Mustard Mascarpone Marsala Sauce, Tortellini, Mushrooms in Marsala-Mascarpone Cream Sauce, and Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce are very similar to this recipe.

Instructions

Watch how to make this recipe.

Sprinkle the chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

Heat the oil in a heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Add the chicken and cook just until brown, about 4 minutes per side.

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Whole Chicken

Transfer the chicken to a plate and cool slightly.

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Whole Chicken

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.

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Whole Chicken

Butter

Onion

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Frying Pan

Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.

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Mushrooms

Garlic

Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

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Mascarpone

Mustard

Wine

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.

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Chicken Breast

Salt And Pepper

Whole Chicken

Parsley

Sauce

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Frying Pan

Meanwhile, bring a large pot of salted water to a boil.

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Water

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Pot

Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes.

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Fettuccine

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.

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Salt And Pepper

Fettuccine

Whole Chicken

Butter

Garnish with parsley sprigs and serve.

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Parsley