Creamy Chicken Mascarpone: A Delicious Twist on Chicken Marsala

Ingredients needed

• 1 1/2 pounds boneless skinless chicken breasts (cut into strips)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion (chopped)
• 1 pound cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 cup dry Marsala wine
• 8 ounces mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley (for garnish)
• 12 ounces dried fettuccine

Instructions

1. Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
2. To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add the onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and sauté until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the Marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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. Season the sauce, to taste, with salt and pepper and stir in the parsley.
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. Serve the chicken and sauce over the prepared fettuccine and enjoy.

Source: Chicken Mascarpone Recipe (Creamy Chicken Marsala)