Recipe of Yummy Chicken with Creamy Mustard  Marsala Sauce

Chicken with Creamy Mustard  Marsala Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe. Reviews for: Photos of Chicken with a Creamy Marsala Sauce.

Here is the best “Chicken with Creamy Mustard  Marsala Sauce” recipe we have found until now. This will be smell and look delicious.

Ingredients of Chicken with Creamy Mustard  Marsala Sauce

1. It’s 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
2. Make ready of Salt and freshly ground black pepper.
3. Make ready 2 tablespoons of olive oil.
4. Prepare 5 tablespoons of butter, divided.
5. Make ready 3/4 cup of chopped onion.
6. Make ready 1 pound of cremini mushrooms, sliced.
7. Take 2 tablespoons of minced garlic.
8. You need 1 cup of dry Marsala wine.
9. Prepare 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
10. You need 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
11. Make ready 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
12. You need 12 ounces of dried fettuccine (I used Egg Noodles).

Stir in the mascarpone and mustard.Return the chicken and any accumulated juices to the skillet.This easy chicken marsala recipe is a classic!Tender pan-fried chicken is smothered in a marsala Juicy pan-fried chicken is smothered in a marsala cream sauce.

Chicken with Creamy Mustard  Marsala Sauce step by 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. Wile the chicken cools, melt 2 tablespoons of butter in 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 about 12 minute..
3. Add the wine and simmer until it is reduced by half,  about 4 minutes. Stir in the Mascarpone (or cream cheese) and mustard. Cut the chicken breasts crosswise into 1/3­ inch ­thick slices..
4. 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.
5. 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..
6. Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

A quick chicken recipe with an Italian accent, here's my Chicken with Creamy Marsala Sauce.Sprinkle the chicken with salt and pepper.Heat the oil in a heavy large skillet over high heat.

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.Also, rarely do I use heavy cream so I substituted creamy garlic alfredo sauce and added a tiny splash of wine to it thin it out.This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese.It's a rich dish that's easy to prepare but totally impressive.The creamy sauce played nicely with the fresh, crisp flavors of the chardonnay and the wine had just enough body to stand up to the rich chicken marsala.