Chicken with mustard mascarpone marsala sauce

Thank God it’s Thursday!!! Today draws this week’s meal plan to a close — I made it! Although I usually have chicken marsala with some sort of pasta, I decided to serve it over some rice since we had some left over from earlier in the week, and we just had the garlic noodles last night.

Chicken with Mustard Mascarpone Marsala Sauce
Recipe from Giada De Laurentiis


1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
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
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine


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.

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 1/3-inch-thick slices. 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. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.


I ran out of marsala — I ended up being about 1/4 cup short. Oh well, it wasn’t really missed, but I love marsala, so my philosophy usually veers toward ‘the more the better’! The creaminess of the rich sauce gave the rice kind of a risotto-like quality that was definitely different than it would have turned out with pasta. No complaints though! I also gave the dishes some generous squirts of lemon juice right before serving, which helped to brighten up the flavor. I’ve used this recipe a couple times, and it’s always turned out well. Next time, I think I’ll try Smitten Kitchen’s recipe, which looks like more of the chicken marsala I’m used to (no dijon or mascarpone!).

Let’s see what’s in store for next week…hopefully, I can keep this up!


2 responses to this post.

  1. Posted by leeetz on January 22, 2010 at 12:56 am

    i’ve noticed a trend…do you still have that bag of lemons??



  2. Posted by gulez on January 24, 2010 at 3:25 am

    EW, NO! these are new, fresh lemons! lol.


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