- 4
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt
- black pepper
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 lb. cremini mushrroms, sliced
- 2 tablsspoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons Chopped fresh Italian parsley leaves
- 12 ounces dried fettuccine
Preparation
Step 1
Sprinkle the chicken with salt and pepper. Heat the oil in a large, heavy
skillet over high heat. Add the chicken and fry on each side until golden brown, about 5 to 6 minutes per side. Transfer 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 saute until the mushrooms are tender and the juice evaporates, 7 to 10 minutes. Add the garlic and saute for 1 more minute.
Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and the mustard.
Return the chicken and any accumulated juices to the pan. Simmr, uncovered over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 8 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 the top. Serve.