Chicken with Creamy Mustard  Marsala Sauce. Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. Mix flour, salt, and pepper in a shallow dish. Chicken with Creamy Mustard  Marsala Sauce

You can have Chicken with Creamy Mustard  Marsala Sauce using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken with Creamy Mustard  Marsala Sauce
  1. Prepare 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
  2. It’s of Salt and freshly ground black pepper.
  3. It’s 2 tablespoons of olive oil.
  4. It’s 5 tablespoons of butter, divided.
  5. It’s 3/4 cup of chopped onion.
  6. Prepare 1 pound of cremini mushrooms, sliced.
  7. It’s 2 tablespoons of minced garlic.
  8. It’s 1 cup of dry Marsala wine.
  9. Prepare 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
  10. It’s 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
  11. You need 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
  12. Prepare 12 ounces of dried fettuccine (I used Egg Noodles).

This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it's all covered with a richly seasoned marsala wine, garlic and herb sauce. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Our chicken marsala sauce features fresh baby portabella mushrooms, shallot, Marsala wine, and chicken stock.

Chicken with Creamy Mustard  Marsala Sauce step by 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..

  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..

  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..

  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.

  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..

  6. Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

It's cooked in a skillet with a little flour to thicken it and it's truly one of the best sauces we've made. If you are vegetarian, you can make this sauce with vegetable stock and serve it over linguine or roasted potatoes. Return the chicken, skin side up, and the juices to the. Just keep going until the sauce is nice and thick. Serve one or two pieces of chicken per person, depending on how ravenous they are, and spoon the creamy, tangy, dreamy sauce over the top.