Wednesday, August 12, 2009

Chicken Marsala with Mustard and Mascarpone

To those whom have had my chicken marsala before this is "more or less" the recipe. I have been making this for some time so measurements and true recipe ingredients have flown out the window and I go by taste. It is really difficult to mess this recipe up so be creative, add your own twist and ingredients. Feel free to substitute as needed, however DO NOT use yellow mustard in place of the Dijon. If you happen to not have any you can use any "alternative spicy mustard or whole grain mustard or even honey mustard but not yellow. Just leave the mustard out if all you have is yellow. Alternatively if you happen to "date someone who doesn't like mustard" (I have trouble comprehending this every time I hear it since mustard is the greatest condiment on earth-Shana/Brian) again, just leave it out-- it will change the flavor but still be AMAZING!

Chicken Marsala w/ Mustard and Mascarpone
1.5 lbs. boneless, skinless chicken breast fillets
2 T EVOO (or olive oil)

5 T butter

3/4 c chopped onion

1 lb cremini mushrooms, trimmed and sliced*

2 T minced garlic

1 c marsala wine

1 c (8 ounces) mascarpone cheese**
2 T Dijon mustard
2 T chopped fresh flat leaf parsley, plus some for garnish
12 ounces dried fettuccine

*Any mushrooms will do or you can leave them out, maybe add spinach?!?

** Cream cheese will work as well but do try to find the mascarpone it is sorta sweet and buttery and everyone should try it!

Season chicken with s/p. Heat the oil in large, heavy skillet over high heat.

Add the chicken and cook just until brown, about 4 minutes per side. Set aside.

Melt 2 T of the butter in the same skillet over medium-high heat, then add the onion and saute until tender ~2 min.

Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate ~ 12 min. (Do NOT salt the mushrooms at this point, it will release their moisture to quickly and they will boil rather than "brown" and won't taste as good).

Add the wine and simmer until it is reduced by half ~4 min. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3 in slices. Return the chicken and any juices released back into the skillet. Simmer uncovered over medium-low heat until the chicken is cook through and the sauce thickens slightly ~2 min. (Do not over do the simmering. The sauce will thicken too much and you will not have enough to coat the pasta)

Stir in 1 T of the parsley and season the sauce w S/P to taste. Cook fettuccine according to package directions. Drain. Toss pasta w/ remaining 3 T butter and 1 T parsley. Season w S/P. Mound Fettuccine on plates. Spoon chicken mixture w sauce over, garnish w parsley and serve.

WARNING: If you mix the sauce with the pasta in advance and then serve it, the pasta WILL suck up the sauce and will be dry. SO, based on experience (and a few wrecked dishes) follow the directions and put butter on pasta first (saturates a lil so doesn't sop up sauce as much) and then put chicken and sauce over the top.

You can also just simply serve this with just the chicken, leaving out the pasta.

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