One of Mama's "followers" posted something about making this dinner on her Facebook status a few weeks ago and I knew I had to have the recipe. Ask and you shall receive. Eva sent me the recipe and I got to try it out tonight. Y-U-M! Anything with mascarpone, in my book, is already off to a great start. It adds such a creamy texture that really can't be substituted with anything else. This dinner was so tasty I had to have seconds. You definitely need to try this one out and when you get a chance, stop on by Eva's blog, Bellabini Boutique, or better yet, check her out on Etsy to see all the cool stuff she's been making. Thanks for sharing the recipe Eva!!
Chicken Marsala in Dijon Mascarpone Sauce
serves 4
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
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 sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté 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.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté 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.
Perfect, I needed a recipe to use up the rest of that mascarpone so it doesn't all get used on pancakes. Sold!
ReplyDeleteThis is a giada recipe. have been making it for a couple of years now. my kids LOVE it - but they like it more with a white wine instead.
ReplyDeleteVery good! Tried it tonight and everyone, even the two year old loved it. I had to substitute a few things because I didn't have some stuff. But I used white grape juice instead of wine and I added some chopped up spinach. Very good recipe. Thanks for sharing! I like your blog, glad you sent me the link. Thanks! Lynn Muir
ReplyDeleteGlad you liked it! Also, thanks for sharing your alterations. Good to know the white grape juice works and adding chopped spinach sounds like a perfect match!
ReplyDelete