Ok…..listen up……if you like Chicken Marsala, you HAVE TO TRY this twist on the old classic. It’s really delicious! I happen to follow fellow blogger, “There’s a Newf in My Soup”, and she recently shared this recipe from Giada De Laurentiis. It incorporates mascarpone cheese into the sauce which gives it a velvety smooth finish while the Dijon mustard gives a nice depth of flavor. There are two types of Marsala wine out there, and my advice is to seek out the “dry” version. Most grocery stores sell the “sweet” version, but I was able to find a bottle of dry at my local liquor store for about $12. This is a great dish for company, and since it’s served over fettucine, I just threw a salad together, opened up a bottle of wine, and VOILA!–dinner was served!
Chicken with Mustard Mascarpone Marsala Sauce
Slightly adapted from Giada De Laurentiis
- 1 1/2 pounds boneless skinless chicken breasts, pounded to about 1/2 inch thick
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine (see note)
- 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
Pound chicken between two pieces of parchment paper. Sprinkle 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 thirds. 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. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Note: Be sure and use the “dry” version of Marsala wine as opposed to the “sweet” version.