Chicken Marsala with Mascarpone Dijon Sauce

Don't you just love this time of year.  I know I do.  I actually get home from work with a little daylight remaining.  Whenever spring rolls around, I always find myself cooking a little more during the week.  This Chicken Marsala is a very easy after work meal that comes together in less than an hour.

I'm not sure if you can find another easy to make meal to match this one that is as delicious and comforting.  This recipe is rich, creamy, and has some extra tanginess thanks to mascarpone cheese and dijon mustard.

I also made up a batch of my Rosemary Bread, perfect for soaking up all of the delicious sauce.

Chicken Marsala with Mascarpone Dijon Sauce
(adapted from here)

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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 crimini, shiitake, and oyster mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped rosemary
12 ounces dried fettuccine

Pat chicken dry with a paper towel.  Sprinkle the chicken with salt and pepper. Heat the oil in a 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 rosemary. 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.




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