Chicken With Mustard Mascarpone Marsala Sauce
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil5 tbsps
Butter (divided)3 cup
Onion (chopped)2 tbsps
Garlic (minced)1 cup
Marsala Wine (dry)2 tbsps
Dijon Mustard340 g
Fettuccine (dried)Directions:
1
Watch how to make this recipe
2
Sprinkle the chicken with salt and pepper
3
Heat the oil in a heavy large skillet over high heat
4
Add the chicken and cook just until brown, about 4 minutes per side
5
Transfer the chicken to a plate and cool slightly
6
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
7
Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes
8
Add the wine and simmer until it is reduced by half, about 4 minutes
9
Stir in the mascarpone and mustard
10
Cut the chicken breasts crosswise into 1/3-inch-thick slices
11
Return the chicken and any accumulated juices to the skillet
12
Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes
13
Stir in the chopped parsley
14
Season the sauce, to taste, with salt and pepper
15
Meanwhile, bring a large pot of salted water to a boil
16
Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes
17
Drain
18
Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper
19
Swirl the fettuccine onto serving plates
20
Spoon the chicken mixture over top
21
Garnish with parsley sprigs and serve