This truly is a scrumptious dish!  The creamy mustard sauce sweetened with the Marsala wine is quite decadent.  This is my son and his wife’s favorite dish to cook on the weekends.  I have also done this dish with skinless, bone-in chicken thighs and I think it kicks the flavor up a notch.  Any meat cooked with the bone intact is more flavorful, but some people would rather stick with the white meat.  With the ample sauce, the white meat never becomes dry.  Another plus about this dish is that it is all cooked in a large saute skillet, except for another pot for the pasta.  I like to serve it with steamed asparagus.  Enjoy!

Chicken with Mascarpone Mustard Marsala Sauce

1-2 lbs. boneless chicken breasts, each cut crosswise into 3 pieces

salt and freshly ground pepper

3 T olive oil divided

2T butter divided

2 large shallots chopped or ¾ C chopped onion

1 lb. cremini mushrooms, sliced

3-4 cloves of garlic minced

1 C Marsala wine

1 C (8 oz.) mascarpone cheese

2T Dijon mustard

2T chopped fresh parsley leaves

12 oz. whole fettuccine

Sprinkle chicken with salt and pepper.  Heat the oil in a large heavy skillet over medium high heat.  Add chicken and cook until brown, around 4 minutes per side.  Transfer to a plate.

Heat remaining olive oil and 2 T butter to the same skillet over medium high heat and then add onions for 2 minutes or if you are using shallots, heat mushrooms and garlic at the same time.  Cook for about 5 minutes and then add the wine, and reduce by half for about 4 minutes.  Stir in the mascarpone and mustard.  Cut the chicken again crosswise into 1/3 in to ½ in slices and return chicken and juices to the skillet.  Simmer uncovered on low heat until chicken is cooked through about 2 minutes.  Stir in chopped parsley.

Serve over warm fettuccine.