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Chicken with Mustard Mascarpone Marsala Sauce
Recipe courtesy Giada De Laurentiis

Ingredients
1 1/2 pounds boneless skinless chicken breasts, each
breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for
garnish
12 ounces dried fettuccine

Instructions
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,

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved