Chicken with Mascarpone Mustard and Marsala Sauce

Name: Chicken with Mascarpone Mustard and Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Chicken Tenders; 1/2 teaspoons Salt And Pepper; 2 Tablespoons Olive Oil; 1/2 pounds Linguine; 2- 1/2 Tablespoons Butter, Divided; 1/2 whole Onion, Diced; 1 pound Cremini Mushrooms, Sliced; 2 cloves Garlic, Minced; 1/2 cups Marsala Wine; 1/2 cups Mascarpone Cheese; 1 Tablespoon Dijon Mustard; 1 Tablespoon Italian Parsley, Chopped

Servings: persons

5 whole Chicken Tenders
1/2 teaspoons Salt And Pepper
2 Tablespoons Olive Oil
1/2 pounds Linguine
2- 1/2 Tablespoons Butter, Divided
1/2 whole Onion, Diced
1 pound Cremini Mushrooms, Sliced
2 cloves Garlic, Minced
1/2 cups Marsala Wine
1/2 cups Mascarpone Cheese
1 Tablespoon Dijon Mustard
1 Tablespoon Italian Parsley, Chopped

1
Season chicken with salt and pepper.
2
In a Dutch oven or heavy skillet, cook chicken in olive oil until almost cooked through on both sides (about 5 minutes per side).
3
Remove and let cool, then chop into bite-sized pieces.
4
Cook linguine according to package instructions.
5
Drain and stir in half of the butter; set aside.
6
Heat remaining half of the butter in the same skillet you cooked your chicken and add onions.
7
Cook until softened.
8
Add mushrooms and garlic to pan.
9
Cook, stirring occasionally, until juices evaporate, about 10 minutes.
10
Season with salt and pepper.
11
Add wine to the pan.
12
Scrape brown bits on the bottom.
13
Cook until reduces by half (about 4 minutes).
14
Add mascarpone and mustard to pan and stir until incorporated.
15
Add chicken to the pan and cook until chicken is done and sauce thickens (about 2 minutes).
16
Turn off heat and add parsley to the sauce.
17
Serve chicken and sauce over pasta.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 whole Chicken Tenders, 1/2 teaspoons Salt And Pepper, 2 Tablespoons Olive Oil, 1/2 pounds Linguine, and more.

Yes, Chicken with Mascarpone Mustard and Marsala Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!