This post will be about a recreation of Food Network’s chef Giada De Laurentiis’s Chicken with Mustard Marscapone Marsala Sauce. This dish will make you say “MMM-MMM-MMM!!” It is so hearty and comforting to dig into.
Total Time:50 min
Yield: 4 to 6 servings
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Kosher salt and black pepper
- 2 tbs olive oil
- 5 tbsp butter, divided into half or thirds
- 3/4 cup chopped large onion (or 1 small onion)
- 1 pound cremini mushrooms, sliced (aka portabello mushrooms)
- 2 tbsp minced garlic
- 1 cup dry Marsala wine (“dry” means less sugar, but we substituted with Marsala cooking wine which means it has salt added in it)
- 1 cup (8 oz) mascarpone cheese
- 2 tbsp Dijon mustard
- 12 oz dried fettuccine
- 2 tbsp chopped fresh Italian parsley leaves, plus whole sprigs, for garnish (optional)
- Warm up a heavy large skillet (12″ pan is recommended) over high heat and add oil just before the next step.
- Sprinkle the chicken with salt and pepper just before the pan is hot enough for it to be added. This is avoid the salt from extracting too much moisture to the surface of the chicken, which would not brown as nicely.
- 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 12-15 mins.
- Add the wine and simmer until it is reduced by half, about 10 minutes.
- Prepare the mascarpone and dijon mixture in a bowl. After the wine has reduced by half, stir in the mascarpone and mustard.
- Return the cooled 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 (optional).
- Season the sauce, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil (should start boiling the water before starting Step 6). Add the fettuccine and cook until al dente. Then drain.
- In a different pan/skillet on medium heat, toss the fettuccine with 3 tablespoons of butter and season, with taste, with salt and pepper.
- Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
This sauce is absolutely amazing and I was just savoring every bite of the sauce-soaked mushrooms. The amount is dijon mustard used in the mixture is small because its taste is quite potent. This is meant to be a slightly creamy pasta dish. I am actually salivating as I’m adding pictures of our recreation to this post. I just want to get the word out to more people about this amazing recipe.
Tell me this didn’t make you go mmm…