The recipe starts by searing chicken until golden brown, then making a rich pan sauce with the fond and a few other flavorings! Onions and mushrooms make up the heft of the sauce, then flavored with garlic, Dijon mustard, Marsala wine and mascarpone cheese. Thin with enough pasta water to make the sauce creamy and thin enough to coat the noodles, garnish with parsley and you’re done! Alternatively, if you’re serving over mashed potatoes, just thin the sauce enough with water to form a luscious, gravy-like sauce.
Chicken Marsala with Mustard-Mascarpone Sauce
- Yield: 4 servings 1x
Description
A twist on your classic chicken Marsala: Dijon mustard and mascarpone cheese are combined with onions, garlic, mushrooms and pan-seared chicken breasts. An accidental 10-ingredients or less dinner, equally suited to a weeknight dinner, fancy dinner party or rustic Italian meal!
Ingredients
- 12 ounces (3/4 pound) dried fettuccine
- 1–1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely minced
- 1 pound cremini mushrooms, stems trimmed and sliced
- 2 garlic cloves, finely minced
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 3 tablespoons Dijon mustard
- 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the fettuccine according to package directions, reserving 1 cup of the pasta cooking water before draining.
- While the pasta water is heating and pasta cooks, proceed with the rest of the recipe. Preheat a large sauté pan over medium-high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until light golden brown on each side, about 4 to 6 to minutes depending on the thickness of each piece. Transfer the chicken to a plate, cover with foil and set aside.
- In the same pan, add 2 tablespoons of butter and reduce the heat to medium. Add the onion with a pinch of salt and cook until softened and translucent, about 4 to 5 minutes. Increase the heat to high and add the mushrooms and sauté until tender and the mushrooms are browned in places, about 10 to 12 minutes. Add the garlic and cook for another 1 minute. Add the Marsala and simmer until the liquid has reduced slightly, about 4 minutes. Stir in the mascarpone and Dijon mustard and heat until melted. Return the chicken to the pan and simmer over medium-low heat until the chicken is cooked through and the sauce is thick. Add the drained pasta and enough pasta water to make a creamy sauce. Taste for seasonings and adjust if necessary. Sprinkle with fresh parsley and serve.
Notes
Inspiration: Chicken with Mustard Mascarpone Marsala Sauce on foodnetwork.com
- Category: Chicken