Recipe: Appetizing Chicken with Creamy Mustard Marsala Sauce

Chicken with Creamy Mustard  Marsala Sauce. Containing No Artificial Flavors or High Fructose Corn Syrup, Dairy-Free and Gluten-Free. Season the sauce, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil.

The sauce is rich, silky, and so deeply and intensely flavored that you lick your fork tines repeatedly for fear you might have missed a stray slick of mascarpone-marsala sauce. It's sweet from reduced wine, sharp and savory from sauteed garlic and dijon mustard, and velvety from the thick, creamy mascarpone cheese. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer. You can have Chicken with Creamy Mustard  Marsala Sauce using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken with Creamy Mustard  Marsala Sauce

1. You need 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
2. It's of Salt and freshly ground black pepper.
3. It's 2 tablespoons of olive oil.
4. It's 5 tablespoons of butter, divided.
5. It's 3/4 cup of chopped onion.
6. Prepare 1 pound of cremini mushrooms, sliced.
7. It's 2 tablespoons of minced garlic.
8. It's 1 cup of dry Marsala wine.
9. It's 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
10. It's 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
11. You need 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
12. You need 12 ounces of dried fettuccine (I used Egg Noodles).

Return chicken to skillet and spoon sauce over breasts. Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan. A quick chicken recipe with an Italian accent, here's my Chicken with Creamy Marsala Sauce, served with white bean puree and asparagus. It's budget conscious and super easy.

Chicken with Creamy Mustard  Marsala Sauce step by step

1. 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..
2. 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..
3. 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..
4. 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.
5. 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..
6. Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste! Great recipe for Chicken with Creamy Mustard Marsala Sauce. This the best Marsala Chicken that I have ever made / eaten anywhere.