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Category: PASTA
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless, skinless chicken breasts
fillets
salt and freshly ground black pepper
2 Tbsp olive oil
5 Tbsp unsalted butter
3/4 cup chopped onion
1 lb cremini mushrooms, trimmed and sliced
2 Tbsp minced garlic
1 cup dry marsala wine
1 cup (8 ounces) mascarpone cheese
2 Tbsp Dijon mustard
2 Tbsp chopped fresh flat-leaf parsley, plus
springs for garnish
12 ounces dried fettuccine
Sprinkle the chicken with salt and pepper. Heat the oil in a large, heavy skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Set aside.
While the chicken cools, melt 2 Tbsp of the butter in the same skillet over medium-high heat, then add the onion and saute until it is 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-in 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 1 Tbsp of the parsley and season the sauce to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain. Toss with the remaining 3 Tbsp of butter and 1 Tbsp of parsley. Season with salt and pepper. Using tongs, mound the fettuccine on plates. Spoon the chicken mixture over, garnish with parsley springs and serve.
4-6 servings
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Chicken Marsala with Mustard and Mascarpone
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Category: PASTA
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless, skinless chicken breasts
fillets
salt and freshly ground black pepper
2 Tbsp olive oil
5 Tbsp unsalted butter
3/4 cup chopped onion
1 lb cremini mushrooms, trimmed and sliced
2 Tbsp minced garlic
1 cup dry marsala wine
1 cup (8 ounces) mascarpone cheese
2 Tbsp Dijon mustard
2 Tbsp chopped fresh flat-leaf parsley, plus
springs for garnish
12 ounces dried fettuccine
Sprinkle the chicken with salt and pepper. Heat the oil in a large, heavy skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Set aside.
While the chicken cools, melt 2 Tbsp of the butter in the same skillet over medium-high heat, then add the onion and saute until it is 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-in 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 1 Tbsp of the parsley and season the sauce to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain. Toss with the remaining 3 Tbsp of butter and 1 Tbsp of parsley. Season with salt and pepper. Using tongs, mound the fettuccine on plates. Spoon the chicken mixture over, garnish with parsley springs and serve.
4-6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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