Chicken with Creamy Mustard Marsala Sauce

Introduce

Chef :

PaulN

Chicken with Creamy Mustard Marsala Sauce

This the best Marsala Chicken that I have ever made / eaten anywhere. Recipe calls for Mascarpone cheese, but cream cheese worked very well. Cooking Note: When dish is almost ready, taste it and if it feels as if it might need something, add more 1 - 2 tablespoons Dion Mustard and then taste it again, usually that's all what it takes!

Ingredient

1 1/2 pounds

boneless skinless chicken breasts, each breast cut crosswise into 3 pieces

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 (I used quality cream cheese)

2 tablespoons

chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

2 tablespoons

Dijon mustard (possibly more, but taste it when it's ready)

12 ounces

dried fettuccine (I used Egg Noodles)

Cooking instructions

* Step 1

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.

* Step 2

Wile the chicken cools, melt 2 tablespoons of butter in 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 about 12 minute.

* Step 3

Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the Mascarpone (or cream cheese) and mustard. Cut the chicken breasts crosswise into 1/3 inch thick slices.

* Step 4

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

* Step 5

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.