Chicken With Mustard Mascarpone Marsala Sauce Recipe

Name: Chicken With Mustard Mascarpone Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken With Mustard Mascarpone 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.

Chicken With Mustard Mascarpone Marsala Sauce

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