Chicken with Mustard Mascarpone Marsala Sauce

Chicken with Mustard Mascarpone Marsala Sauce
Chicken with Mustard Mascarpone Marsala Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 2

    shallots, sliced

  • 1

    pound cremini mushrooms, sliced

  • 1

    bunch Swiss Chard, trimmed

  • 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 shallots and saute until tender, about 2 minutes. Add the mushrooms and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the garlic for a minute until fragrant. Add the Swiss Chard until it wilts. 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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