Tuesday, January 25, 2011

Chicken with Mustard Mascarpone Marsala Sauce

For my birthday this year I got to celebrate with not one but 3 amazing dinners!  On friday I went on a very special date night (our first since having Owen!) at Jonathan Sawyer's restaurant, Greenhouse Tavern down on East 4th Street.  It was cozy, special, and easily our new favorite restaurant.  We can't wait to go back! Saturday evening we entertained at our house with one of my lovely sets of in-laws, Sandy and Don (check back tomorrow for the wonderful Cioppino recipe!).  And on Sunday I celebrated my birthday along with my sisters at my parents home.  A fun tradition we have with my family is that on our birthday's we get to choose what our birthday dinner will be.  Bonnie and I collaborated and we came up with Chicken Marsala.  Neither of us have had this dish in ages but both just love it.  My mom and dad did a wonderful rendition of Giada De Laurentiis' recipe, Chicken with Mustard Mascarpone Marsala Sauce.  The addition of the mascarpone cheese made the sauce deliciously creamy and soooooo good.  Thank you mom and dad for yet another perfect birthday.  Love you!

Chicken with Mustard Mascarpone Marsala Sauce
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

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.

Recipe courtesy Giada De Laurentiis

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