Chicken With Mustard Mascarpone Marsala Sauce

Evie*'s Note:

Recipe by Giada De Laurentiis I adopted this recipe and have yet to make it..sounds delicious :)

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 ½ 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
• ¾ 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

Directions:

1. 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. 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. 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.

Reviews

[SKEMommy]

I have been making this recipe for quite a while now, since I saw it on Everyday Italian too. It is really good, my husband and I love this. I usually don't use the mushrooms, just personal preference. I also coat the chicken with breadcrumbs and leave it whole, rather than cutting it into strips. Tonight I realized that I forgot to buy Marsala wine, so I used a dry chardonnay. I think it might have been even better!

[Smarahcakes]

I thought it was pretty good but not up there with my favorites. I just read the reviews below and think that the person that served it w/ potatoes had the right idea... maybe I just don't want this as a pasta dish.

[Diana87]

I was just about to put this recipe on here but alas, was already on here. I've been making this for about 2 years now.AMAZING. I just some roasted red potatoes and mix it with a dry ranch packet and butter. Roast them till soft. Make some extra soft to pour over the potatoes. DELICIOUS! I get so many raves about this when I make it.
Giada never fails to amaze me.