Wednesday, November 18, 2009

Chicken with Mustard Mascarpone Marsala Sauce

WOW, it's been a while. I'm sorry to keep you waiting! Chad and I are finally all moved into our new home in downtown Bellevue. While I was apprehensive about moving across the lake (from Seattle to Bellevue) I think the move will prove to be a good one. My commute only is about 15-20 minutes, so I'm able to get home at a decent hour to still make a delicious, home-cooked meal. Last night was the first night I felt ready to tackle the new kitchen - it's always hard when you are learning your way around a new place to feel "ready" to chop, mince, and dice. I made a version of Chicken Marsala and it was unbelievable. Sweet and tangy at the same time. This recipe is one I'm looking forward to making again and again! Enjoy:)

Chicken with Mustard Mascarpone Marsala Sauce
from Food Network

1 1/2 lbs. boneless, skinless chicken breasts, each breast cut into 3 pieces crosswise
Salt and freshly ground black pepper
2 tbsp. olive oil
2 tbsp. butter
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 tbsp. garlic, minced
1 cup dry Marsala wine (found in the wine section of your local grocery)
1 cup (8 oz.) mascarpone cheese
2 tbsp. Dijon mustard
2 tbsp. chopped fresh parsley
12 oz. dried fettuccine

1. Sprinkle the chicken with salt and pepper. Heat the olive oil in a deep skillet over high heat. Add the chicken and cook until just brown, about 4 minutes on each side. Transfer the chicken to a plate and cool slightly.

2. Melt the 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 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.

3. In the meantime, bring a large pot of salted water to a boil and cook the pasta (follow the pasta's instructions for al dente.

4. Cut the chicken breasts crosswise into 1/3in. thick slices. Return the chicken and any juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens, about 2 minutes. Stir in the parsley and season to taste with salt and pepper.

5. Plate the pasta with the chicken-mushroom sauce over it and garnish with a sprig of parsley (optional).

Bon Appetit!

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