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Recipes - Chicken with Mustard Mascarpone Sauce

Recipe Name

Chicken with Mustard Mascarpone Sauce

Submitted by

xfactormr

Recipe Description

Chicken Breast in a creamy wine sauce served over pasta

Quantity	1	Quantity Unit	Pan	Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



2	breast, bone removed	chicken breast halves, boneless, skinless
1	tablespoon	kosher salt
1	tablespoon	black pepper
2	tablespoons	olive oil, extra virgin
2	tablespoons	butter
3/4	cup, chopped	Onion, chopped
2	tablespoons	garlic minced
8	fliud ounces	marsala wine
8	ounces	cream cheese, softened
3	tablespoons	Prepared yellow or Dijon mustard
12	ounces	pasta noodles (fettuccine)

Steps

Sequence	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	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.
3	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.

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