Chicken With Mustard Mascarpone Marsala Sauce (No Flour)

photo by David Hawkins

- Ready In:
- 50mins
- Ingredients:
- 23
- Yields:
-
6 cutlets
- Serves:
- 6
ingredients
- chicken marsala
- 1 1⁄2 lbs boneless skinless chicken breasts
- 3⁄4 cup onion
- 1 lb cremini mushroom, sliced
- 1 cup mascarpone cheese
- 2 tablespoons garlic
- 2 tablespoons parsley
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 cup dry marsala wine
- 2 tablespoons Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- pasta, substitution Roasted Cauliflower with Potato Flakes as a Mashed Potato Substitute
- 1 large cauliflower head
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup instant potato flakes
- 1 tablespoon butter
- 1⁄2 cup milk
- asparagus, side dish
- 10 stalks asparagus
- 1 teaspoon olive oil
directions
- Directions.
- Preheat oven to 400.
- Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
- Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
- Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
- Stir in milk and flakes, stirring until desired consistency do not whip.
- Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
- On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
- https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
- 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.
- This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
- 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.
- Serve all ingredients together.
- Pairs well with Chardonnay.
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