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Chicken with Mustard Mascarpone Marsala Sauce
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Yield: 4 to 6 servings
Source: Food TV - Everyday Italian (Giada De Laurentiis)
Amy's Comments: I have been eyeing this recipe and finally gave it a whirl. NO WAY IN THE WORLD that I want to
know the points on it but it was INSANELY good and fairly easy. Larry said "I would order this in a fancy italian restaurant and be very
impressed" so its safe to say this is company worthy and a strong 5 star recipe.
INGREDIENTS:
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
INSTRUCTIONS:
- 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.
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