Chicken with Mustard Mascarpone Marsala Sauce

By laurie-2

Ingredients

• Boneless skinless chicken breasets cut into strips
• salt and pepper
• 2 TBS olive oil
• 5 TBS butter, divided
• 3/4 chopped onion
• 1 LB cremini mushrooms, sliced
• 2 TBS minced garlic
• 1 C Marsala wine
• 1 C mascarpone cheese
• 2 TBS Dijon mustard
• 2 Tbs chipped Italian parsley
• Fettuccine

Preparation

Step 1

Sprinkle the chickne with salt and pepper. Hat the oil in a heavy large skillet over hight heat. Add the chicken and cook just until brown, about 4 minuts per side. Transfer the chicken to a plate and keep warm.

Melt 2 TBS butter in 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 sascarpone and mustard. Return the chicken and any 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 with salt and pepper.

Serve over buttered fettuccine. Garnch with parsley.