Mustard Mascarpone Marsala Recipe

Chicken Marsala with MustardMascarpone Sauce

WEBMar 8, 2019 · This is my go-to chicken Marsala recipe because it’s easy and so flavorful and creamy from the Dijon mustard and mascarpone …

1. Bring a large pot of salted water to a boil over high heat. Cook the fettuccine according to package directions, reserving 1 cup of the pasta cooking water before draining.
2. While the pasta water is heating and pasta cooks, proceed with the rest of the recipe. Preheat a large sauté pan over medium-high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until light golden brown on each side, about 4 to 6 to minutes depending on the thickness of each piece. Transfer the chicken to a plate, cover with foil and set aside.
3. In the same pan, add 2 tablespoons of butter and reduce the heat to medium. Add the onion with a pinch of salt and cook until softened and translucent, about 4 to 5 minutes. Increase the heat to high and add the mushrooms and sauté until tender and the mushrooms are browned in places, about 10 to 12 minutes. Add the garlic and cook for another 1 minute. Add the Marsala and simmer until the liquid has reduced slightly, about 4 minutes. Stir in the mascarpone and Dijon mustard and heat until melted. Return the chicken to the pan and simmer over medium-low heat until the chicken is cooked through and the sauce is thick. Add the drained pasta and enough pasta water to make a creamy sauce. Taste for seasonings and adjust if necessary. Sprinkle with fresh parsley and serve.

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Chicken Mascarpone Recipe (Creamy Chicken Marsala)

WEBAug 26, 2023 · This chicken mascarpone recipe is like your favorite chicken marsala, but it adds in dijon mustard & creamy mascarpone …

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.
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.
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.

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