Chicken with Mustard Mascarpone Marsala Sauce

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Picture of Chicken with Mustard Mascarpone Marsala Sauce Recipe 4 Videos | Photo: Chicken with Mustard Mascarpone Marsala Sauce Recipe
Rated 5 stars out of 5
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Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
4 to 6 servings
Level:
Easy
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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

Directions

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.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 857 reviews

  • on June 16, 2013

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    I used 3 pounds of boneless skinless leg meat because that's what I had available, chopped a whole onion and used an extra tablespoon of garlic, everything else the same. This dish was spectacular. Finally chicken with flavor. Easy and great.

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  • on June 07, 2013

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    This was lovely, everyone in my family loved it. Creamy, robust...elevated comfort food. It read good and ate even better. I'm so glad I decided to try this dish! It was simple enough to put together any day of the week too. No fuss at all. I'll be making our new favorite again in the future. Thanks Giada *I also "grabbed" some fresh flat leaf parsley from my herb garden to finish this with...Yum

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  • on May 28, 2013

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    This recipe was a hit with my husband AND my 6 yr old daughter, which is amazing really because she usually won't eat anything with sauce. Prepared the recipe exactly as shown and thought it was very good. Might add more garlic next time, but that's just because I love garlic - nothing wrong with the original recipe. As others have mentioned, this dish is creamy but not overly rich, which is nice. Perfect amount of marsala wine too. Kudos to Giada as always! This is why she's my favorite chef. :

    people found this review Helpful.
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