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Another Giada Recipe!


  • 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
  • 3/4 cup chopped onion
  • 1 pound cremini mushrooms, sliced
  • 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


  • 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 onion and saute until tender, about 2 minutes.
  • Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
  • 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.

Categories: Italian  Main Dish  Pasta  Poultry  Stove 
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