Chicken With Mustard Mascarpone Marsala Sauce (No Flour)

"Giada's fantastic recipe over on has no nutrition info unfortunately, and I wanted to have this in my "Plan to Eat" menu, so bringing it over here again. Also, since I am trying to do more and more complete meals in the preparation, I have added a side dish to this as well, and left out the Fettuccini because we are doing lower carbs. One of the beautiful things about this original before I doctored it, is that it doesn't require you to dredge the chicken in flour. She obviously has some great videos for the preparation on the original site. Be sure in your preparations you always use fresh ingredients, such as the parsley. I tend to leave out the ingredient level descriptions on the original sites as they don't give you proper nutritional values, which is why I reproduce so many recipes here."
photo by David Hawkins photo by David Hawkins
photo by David Hawkins
Ready In:
6 cutlets




  • 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.
  • 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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