Chicken with Creamy Mustard Marsala Sauce. Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe. Reviews for: Photos of Chicken with a Creamy Marsala Sauce. I made a few changes based on what we had available in the house - Pino grigio rather than Marsala wine and crushed garlic in place of ground mustard.
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.
This pan seared chicken with an easy creamy mustard sauce is a great way to break out of that rut!
You can cook Chicken with Creamy Mustard Marsala Sauce using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chicken with Creamy Mustard Marsala Sauce
- Prepare 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
- You need of Salt and freshly ground black pepper.
- It's 2 tablespoons of olive oil.
- You need 5 tablespoons of butter, divided.
- Prepare 3/4 cup of chopped onion.
- It's 1 pound of cremini mushrooms, sliced.
- Prepare 2 tablespoons of minced garlic.
- It's 1 cup of dry Marsala wine.
- It's 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
- You need 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
- It's 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
- You need 12 ounces of dried fettuccine (I used Egg Noodles).
Take the chicken out of the pan and place it onto a plate and cover loosely with foil. Now it's time to make the sauce! Reduce the heat to medium and toss your garlic and shallots into the same skillet. An indulgent, creamy pasta sauce that will have everyone's mouths watering.
Chicken with Creamy Mustard Marsala Sauce instructions
- 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..
- 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..
- 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..
- 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..
- Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
PáginasMídiaTV e cinemaRede de TVFood Network UKVídeosChicken with Mustard, Marscarpone and Marsala Sauce. Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. You should now have a creamy pan sauce in your skillet, and you can add the chicken cutlets and Cook the sauce for a couple minutes, until the cream has thickened slightly, then turn off the heat and. This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese.
