Chicken with Mustard Mascarpone Marsala Sauce
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
- 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
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 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.