Without Fail cooking recipe Chicken with Creamy Mustard Marsala Sauce with 12 ingredients and 6 stages of easy cooking, which is easy simple.
Without fail recipe ultimate Chicken with Creamy Mustard Marsala Sauce easy, yummy, practical.
How are you every body, at this time you get prepare recipe Chicken with Creamy Mustard Marsala Sauce with 12 ingredients and 6 steps. Below this is how to cook, please carefully carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Chicken with Creamy Mustard Marsala Sauce.
Ingredients for Chicken with Creamy Mustard Marsala Sauce
Needed 1 1/2 pounds : boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
Needed : Salt and freshly ground black pepper.
Needed 2 tablespoons : olive oil.
Needed 5 tablespoons : butter, divided.
Prepare 3/4 cup : chopped onion.
Prepare 1 pound : cremini mushrooms, sliced.
Prepare 2 tablespoons : minced garlic.
Prepare 1 cup : dry Marsala wine.
Prepare 1 cup (8 ounces) : mascarpone cheese (I used quality cream cheese).
Needed 2 tablespoons : chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
Prepare 2 tablespoons : Dijon mustard (possibly more, but taste it when it's ready).
Prepare 12 ounces : dried fettuccine (I used Egg Noodles).
If all basic ingredients Chicken with Creamy Mustard Marsala Sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking Chicken with Creamy Mustard Marsala Sauce
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.
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