Prep 20 mins
Cook 30 mins
Recipe by Giada De Laurentiis I adopted this recipe and have yet to make it..sounds delicious :)
- 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
- 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.
Hey Evie - You've got a winner here. We served this over fettuccine and absolutely loved it. We've tried other dishes in the past that called for mustard of some sort, but never really found one we liked until know. The mustard did not overpower the sauce and the combination of the mustard, mushrooms, marsala and mascarpone was delicious. In fact, we had some left over so I brought it our staff attorney and he went nuts over it. Great dish!
We simply loved this sauce! I did not used this sauce on pasta though as I used it on chicken legs. The texture and the taste are amazing and I will not change anything from the recipe.
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!