Chicken with Dijon Mascarpone Marsala Sauce

Strips of chicken breast coated in a rich dijon mascarpone marsala sauce and served over pasta.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 737kcal

Author Meghan

Ingredients

For the Chicken:

1 ½ pounds boneless skinless chicken breasts each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil

For the Sauce:

2 tablespoons butter
¾ cup chopped onion
1 pound cremini mushrooms sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup mascarpone cheese 8 ounces
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves plus whole sprigs, for garnish, optional

For the Pasta:

12 ounces dried fettuccine
3 tablespoons butter
Parmesan cheese if desired

Instructions

Cut chicken into strips and season with salt and pepper. Heat the oil in a heavy 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 tablespoons olive oil
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. If omitting the mushrooms, let the garlic cook for 30 seconds to in only 1 tablespoon of butter, then proceeded to the next step.
¾ cup chopped onion, 1 pound cremini mushrooms, 2 tablespoons minced garlic
Add the wine and simmer until it is 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. Stir in the chopped parsley (if using). Season the sauce, to taste, with salt and pepper.
1 cup dry Marsala wine, 1 cup mascarpone cheese, 2 tablespoons Dijon mustard
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 plate. Spoon the chicken mixture over top. Garnish with parsley sprigs and Parmesan cheese, if desired, and serve.
12 ounces dried fettuccine

Notes

Source: Adapted from Food Network courtesy of Giada De Laurentiis

You're Gonna Bake It After All

bakeitafterall.com

Nutrition