Chicken with Creamy Mustard Marsala Sauce. Season the sauce, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe.
It's sweet from reduced wine, sharp and savory from sauteed garlic and dijon mustard, and velvety from the thick, creamy mascarpone cheese.
Trim chicken and sprinkle both sides with salt and pepper.
Add oil to a large oven safe skillet over medium heat.
You can Have Chicken with Creamy Mustard Marsala Sauce using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken with Creamy Mustard Marsala Sauce
- What You needis 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
- Lets Go Prepare of Salt and freshly ground black pepper.
- Lets Go Prepare 2 tablespoons of olive oil.
- It's 5 tablespoons of butter, divided.
- It's 3/4 cup of chopped onion.
- What You needis 1 pound of cremini mushrooms, sliced.
- Lets Go Prepare 2 tablespoons of minced garlic.
- What You needis 1 cup of dry Marsala wine.
- It's 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
- What You needis 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
- Lets Go Prepare 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
- What You needis 12 ounces of dried fettuccine (I used Egg Noodles).
Move chicken back on stove top and flip over, cook until the other side browns then remove from pan. To make the sauce: Deglaze pan over medium heat with marsala, scraping the bottom of the pan, letting the alcohol cook for a minute or so. Add minced garlic and dried thyme. Whisk in the mustard, add the beef broth, let cook for a minute or so.
Chicken with Creamy Mustard Marsala Sauce step by step
- 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.
How to Make Chicken Marsala with Creamy Sauce. Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan. The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make! This recipe could not be easier to make! Easy chicken marsala sauce recipe variations: If you would like to change things up, feel free to try these: Add cream: Adding cream will mellow out the flavor of the wine.