Cooking For Engineers

[Dilbert]

made this many times. don't give a hoot if it's "authentic" or not - it's a really good version of Chicken Marsala.

a simple dish - the sauce is smooth with a bit of zing from the Dijon & Marsala
mushrooms are a must, I would not omit them.

qty below for a half batch - full batch and pix at:
https://www.platingsandpairings.com/chicken-marsala-mustard-mascarpone/


Ingredients

~450g / 16 ounce boneless skinless chicken breast
Salt and freshly ground black pepper
1.4 tablespoons olive oil
50g / 2.5 tablespoons butter, divided
60-70g / 0.5c cup chopped onion
310g / 11 ounces cremini mushrooms, sliced
1.4 tablespoons minced garlic
175 ml / 6 fluid ounces dry Marsala wine
80g / 3 ounces mascarpone cheese
1.4 tablespoons Dijon mustard
1.4 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

pasta (dry) per person
55g fettuccine
or
65g medium egg noodle

Directions
Sprinkle the chicken with salt and pepper - rest 30 minutes.
Lightly brown the chicken, 2-4 minutes per side. Don't "finish cook" the chicken, it will finish cooking in the sauce.

Note on chicken: given the size of today's chicken breasts, I slice one breast in half - giving two pieces about 15mm / 0.5 inch thick. these cook quicker and remain tender.

Add butter to the same skillet over medium-high heat
- 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.
Add/stir in the mascarpone and mustard.

Bring to a simmer, slice up the chicken into 2x fork size chunks, add chicken and any juices to pan - continue simmer until chicken is done.

Stir in chopped parsley just prior to service; reserve a bit for top sprinkle garnish.

Serve over pasta of choice / rice / farro.

[SmartShabby]

Thanks for this recipe. Will definitely follow this but I'll make it extra hot and spicy for my taste. Yum!