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Chicken With Mustard Mascarpone

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Ingredients

Adjust Servings:
1 1/2 lbs boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
salt & freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup onion, chopped
1 lb cremini mushroom, sliced
2 tablespoons garlic, minced
1 cup dry marsala wine
1 cup mascarpone cheese
2 tablespoons dijon mustard
2 tablespoons fresh italian parsley, chopped, plus whole sprigs, for garnish
12 ounces dry fettuccine

Nutritional information

807.2
Calories
268 g
Calories From Fat
29.8 g
Total Fat
12.1 g
Saturated Fat
218.9 mg
Cholesterol
440.2 mg
Sodium
72.1 g
Carbs
4.4 g
Dietary Fiber
5.4 g
Sugars
52.3 g
Protein
331g
Serving Size

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Chicken With Mustard Mascarpone

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    Scrumptious!! Tried to make it just as written except that I got flustered at the end of making the meal and forgot to garnish with parsley. I'm sure it would have been even better! My company couldn't have pasta so I did serve it with roasted red potatoes but next time I'm looking forward to doing it with fettuccini. Fabulous to have in my back pocket for guests with a gluten issue because the chicken/mushroom mixture does not need to be thickened with any flour (nor is the chicken browned with flour).

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken With Mustard Mascarpone Marsala Sauce, Recipe by Giada De Laurentiis I adopted this recipe and have yet to make it sounds delicious :), Scrumptious!! Tried to make it just as written except that I got flustered at the end of making the meal and forgot to garnish with parsley I’m sure it would have been even better! My company couldn’t have pasta so I did serve it with roasted red potatoes but next time I’m looking forward to doing it with fettuccini Fabulous to have in my back pocket for guests with a gluten issue because the chicken/mushroom mixture does not need to be thickened with any flour (nor is the chicken browned with flour) , Excellent! The mascarpone cheese takes it to the next level Easy to make


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    Avatar Of Logan Martinez

    Logan Martinez

    Grill master creating perfectly seared meats with mouthwatering flavors.

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