Pollo con Salsa al Mascarpone e Marsala

By Bujvary

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, each breast cut
• crosswise into 3 pieces
• salt & pepper
• 2 tbsp extra virgin olive oil
• 5 tbsp butter, divided
• 3/4 c. chopped onion
• 1 lb cremini mushrooms, sliced
• 2 tbsp fresh minced garlic
• 1 c. dry marsala wine
• 1 c. mascarpone cheese
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley (preferably Italian)
• 12 oz dry fettuccine, cooked

Details

Servings 4

Preparation

Step 1

Sprinkle chicken with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the chicken and cook til browned (but not fully cooked), about 4 minutes per side. Transfer the chicken to a plate.

Melt two tbsp butter into the same skillet over medium-high heat. Add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the juices evaporate, about 12 minutes.

Add the marsala wine. Simmer til 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.

Toss the cooked fettuccine with three tbsp butter and salt and pepper to taste. Arrange the fettuccine on serving plates. Spoon the chicken mixture over top. Garnish with parsley and serve.