143.8...Chicken with Mustard Mascarpone Marsala Sauce

As you probably know, we are big pasta lovers here. It’s usually a pasta with some sort of red sauce but last night I thought I’d change it up a bit. This recipe for Chicken with Mustard Mascarpone Marsala Sauce was so easy to make but tasted like a gourmet chef slaved over the stove to make it. Make it the next time you have guests over for dinner. They will be impressed.

Chicken with Mustard Mascarpone Marsala Sauce (Serves 4-6)

Recipe adapted from Giada De Laurentiis

Ingredients:

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

Salt and freshly ground black pepper

2 Tbsp olive oil

5 Tbsp butter, divided

3/4 cup chopped onion

1 pound cremini mushrooms, sliced

2 Tbsp minced garlic

1 cup dry Marsala wine

1 cup (8 ounces) mascarpone cheese

2 Tbsp Dijon mustard

2 Tbsp chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

12 ounces dry fettuccine 

Directions:

1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over medium-high heat. Add the chicken and cook until just brown, about 4 minutes. Transfer the chicken to a plate.

2. Melt 2 Tbsp of butter in the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 

3. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked though and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

4. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Drain. Toss the fettuccine with 3 Tbsp of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture on top. Garnish with parsley sprigs and serve.

Printable Recipe

*Note: I forgot to buy the parsley. Still tasted good, just not as fancy. :)

Yesterday morning I received a coupon in my inbox for Jersey Mike’s. Guess where I went for lunch?

Darn them. 

Dinner really was good last night. 

Today is my daughter’s 9th birthday! She gets to celebrate by going back to school today. Poor thing. No worries….we will be celebrating later!

Breakfast this morning:

After I took the kids to school, I went to the gym. Yes, the gym. It has been awhile. I went to Cardio Strength class. We had a sub today and she kicked my butt. It’s ok. I deserved it.

I went to Costco and Trader Joe’s afterwards. Lunch was a turkey sandwich, veggies and ranch dressing. 

It’s been pouring rain all day over here. I’m about to head over to my daughter’s class for a little party and then it’s off to dinner to celebrate tonight!

When you were younger, how did your family celebrate birthdays? We always had some sort of a party, got to pick where/what we had for dinner and there was always our favorite birthday cake.

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