Chicken Marsala with Mustard and Mascarpone

By norsegal8

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

Details

Servings 4

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.