Chicken Marsala

By Ellie

4 Person

30 Minutes

980 Calories

This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese. It’s a rich dish that's easy to prepare but totally impressive.

Ingredients

12 oz. dried fettuccine
2 tbsp. chopped fresh Italian parsley for garnish
2 tbsp. Dijon mustard
8 oz. mascarpone cheese
1 cup dry Marsala wine
2 cloves garlic minced
1 pound cremini mushrooms sliced
1 onion chopped
2 tbsp. butter
2 tbsp. olive oil
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts cut into strips

Method

01

Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
02

To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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. Season the sauce, to taste, with salt and pepper and stir in the parsley.
03

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. Serve the chicken and sauce over the prepared fettuccine and enjoy.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Chicken Marsala

4.9

( By Ellie )

This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese. It’s a rich dish that's easy to prepare but totally impressive.

01 Information

Grade easy
Serving 4 servings
Calorie 980 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

12 oz. dried fettuccine

2 tbsp. chopped fresh Italian parsley for garnish

2 tbsp. Dijon mustard

8 oz. mascarpone cheese

1 cup dry Marsala wine

2 cloves garlic minced

1 pound cremini mushrooms sliced

1 onion chopped

2 tbsp. butter

2 tbsp. olive oil

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breasts cut into strips

03 Method

Step 1

Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.

Step 2

To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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. Season the sauce, to taste, with salt and pepper and stir in the parsley.

Step 3

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. Serve the chicken and sauce over the prepared fettuccine and enjoy.

04 Author