Mustard Mascarpone Chicken Marsala

By zhanghengshuo

4 Person

30 Minutes

880 Calories

This chicken marsala recipe adds in dijon mustard and creamy mascarpone cheese. It’s a rich dish that’s easy to prepare but impressive. Wine can impart such a great flavor to dishes. It’s amazing how just a splash can transform a dish. This chicken marsala recipe also adds in some tangy dijon mustard, creamy mascarpone cheese, and earthy mushrooms. I love to serve it up over some fettuccini so that I can soak up every last bit of that yummy sauce.

Ingredients

12 oz. dried fettuccine
2 tbsp. chopped fresh Italian parsley for garnish
2 tbsp. Dijon mustard
8 oz. mascarpone cheese
1 cup dry Marsala wine
2 cloves garlic, minced
1 pound cremini mushrooms, sliced
1 onion, chopped
2 tbsp. butter
2 tbsp. olive oil
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts, cut into strips

Method

01

Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
02

To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate about 12 minutes.
03

Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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.
04

Season the sauce, to taste, with salt and pepper and stir in the parsley. 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. Serve the chicken and sauce over the prepared fettuccine and enjoy it.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Mustard Mascarpone Chicken Marsala

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 880 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

12 oz. dried fettuccine

2 tbsp. chopped fresh Italian parsley for garnish

2 tbsp. Dijon mustard

8 oz. mascarpone cheese

1 cup dry Marsala wine

2 cloves garlic, minced

1 pound cremini mushrooms, sliced

1 onion, chopped

2 tbsp. butter

2 tbsp. olive oil

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breasts, cut into strips

03 Method

Step 1

Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.

Step 2

To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate about 12 minutes.

Step 3

Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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.

Step 4

Season the sauce, to taste, with salt and pepper and stir in the parsley. 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. Serve the chicken and sauce over the prepared fettuccine and enjoy it.

04 Author