Chicken with Mustard Mascarpone Marsala Sauce

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Fusion

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 775 reviews

  • on February 07, 2012

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    Best way to prepare Chicken Marsala is this! Always a family favorite round the table. I could eat this stuff every week. Love the gravy like consistency. Haven't found anywhere out in restaurants that come close to this taste for Chicken Marsala. Thanks Giada!

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  • on February 07, 2012

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    made this last night for my girlfriend..wanted to make a romantic dinner for when i proposed..pretty ease recipe, didnt stick exactly to the cooking times as they differed a little when i made it myself...also added about a table spoon or two more of the marsala wine after i put the marscapone and dijon in the pan...also, i used florio marsala wine, dry...as i found a few different types...every came out beyond amazing..i dont even really like chicken marsala, but this was nice, little creamy..my girlfriend loved it to...great recipe.

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  • on January 29, 2012

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    MADE THIS MANY MONTHS AGO FOR THE FIRST TIME AND THEN SOME! LOL : EASY AND MOUTHWATERING! HIGHLY RECOMMEND THIS DISH! :

    people found this review Helpful.
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