Let’s start with some boneless skinless chicken breast. Season both sides with some salt and pepper.
I also went ahead and pounded my chicken out a bit. If you don’t feel up to doing that no biggie.
Heat some olive oil in a skillet and brown your chicken on both sides. Don’t worry about cooking them through just yet!
Once they are nice and brown transfer them to a plate.
In that same hot skillet melt a few tablespoons of butter…
And in that melted butter sauté one diced white onion.
Once your onion is nice and soft (about 3 minutes) throw some sliced crimini mushrooms into your pan.
After your mushroom have had a few minutes to sauté go ahead and add a cup of Marsala wine to your pan.
Let this simmer until it is reduced by half, about 4 minutes.
Are you ready for this? No really, are you?
Once your Marsala has reduced stir in one whole container of mascarpone cheese. Yup, the whole thing!
Also stir in a couple tablespoons of dijon mustard. It will help cut through the creamy creaminess of this dish and give it a little tang.
Don’t forget to taste your sauce to see if needs anymore salt or pepper. I’m sure it will!
Return your chicken (and any juices that might have collected on the plate) to your pan.
Simmer uncovered over medium heat until your chicken is cooked through.
Serve your chicken and this amazing Marsala sauce over some fettuccine. I also cut my chicken into strips, it made wolfing dinner down a whole lost easier. Don’t forget the parmesan cheese!
Thank you again for the amazing recipe Shannon. I can honestly say I don’t what I would do without you!
- Recipe inspired by Shannon who was inspired by Giada De Laurentiis
- 1 1/2 pounds boneless skinless chicken breast
- 1 diced white onion
- 1 pound sliced cremini mushrooms
- 1 cup Marsala wine
- 8 ounces mascarpone cheese
- 2 tablespoons dijon mustard
- olive oil
- 2 tablespoons butter
- salt, pepper to taste
- 1 box fettuccine
- Italian parsly for garnish