Chicken with
Mustard Mascarpone Marsala Sauce
1 1/2 pounds
boneless skinless chicken breasts
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
12 ounces dried fettuccine
Pound the breast thin and slice into strips, 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. 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 sauté until
tender, about 2 minutes. Add the mushrooms and garlic and sauté
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.
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