Food Network: Chicken with Mustard Mascarpone Marsala Sauce

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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
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, 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.