Thursday, August 18, 2011

Chicken with Mustard Mascarpone Marsala Sauce

I have exciting news to share, I got a teaching job!!! I am going to be teaching a 1st/2nd grade split class at a school in Evanston. I'm extremely excited and so thankful that I was able to find such a great job. I found out I got the position Tuesday afternoon, started yesterday and the first day of school is next Wednesday- needless to say, I have been a little busy.

I've been wanting to post the below recipe for a few days now and just haven't gotten to it. Brady made Giada's recipe for Chicken with Mustard Mascarpone Marsala Sauce for me and it was amazing. I loved the creaminess of the sauce and the addition of the mushrooms. It's not the prettiest dish (hence why I am using Giada's photo instead of mine) but it tastes great!

Photo Courtesy of Food Network
Chicken with Mustard Mascarpone Marsala Sauce
** recipe courtesy of Giada De Laurentiis

Serves 4
Prep/Cook Time: 45 minutes

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 T. olive oil
2 T. butter, divided
3/4 c. chopped onion
1 pound cremini mushrooms, sliced
2 T. minced garlic
1 c. dry Marsala wine
1 c. mascarpone cheese or light cream cheese
2 T. Dijon mustard
2 T. 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 1 tablespoon 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 and the juices evaporate, about 12 minutes. Add the Marsala 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 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 1 tablespoon 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.

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