If you are looking for a dish that combines rich aromas, creamy texture and a touch of Italian cuisine, this chicken in Marsala sauce is a great choice.
Juicy pieces of chicken, aromatic mushrooms and delicate mascarpone cheese create a sumptuous combination of tastes that will delight even the most demanding palates.
Marsala wine gives the sauce a special depth, while Dijon mustard brings a slight spiciness that perfectly rounds off the whole dish.
Served with fettuccine pasta, this delicacy is ideal for a family lunch or a more festive meal.
Ingredients (for 4 people):
700 g of boneless and skinless chicken breast
salt and freshly ground black pepper
2 spoons of olive oil
5 tablespoons of butter
1 small onion, finely chopped
450 g of champignons or cremini mushrooms, cut into strips
2 spoons of finely chopped garlic
240 ml of dry Marsala wine
225 g of mascarpone cheese
2 spoons of Dijon mustard
2 spoons of fresh parsley, finely chopped
340 g of fettuccine pasta
a few sprigs of parsley for decoration
Preparation:
Salt and pepper the chicken breast, then cut it into smaller pieces. In a large pan, heat the olive oil on a high temperature and briefly fry the chicken until it gets a nice golden brown color on both sides. Take it out on a plate and leave it aside.
In the same pan, melt two tablespoons of butter, add the onion and simmer for a few minutes until it softens. Then add the mushrooms and garlic and continue frying until the mushrooms soften and the excess liquid evaporates.
Pour in the Marsala wine and cook for a few minutes until the amount of liquid is reduced by half. Stir in mascarpone cheese and Dijon mustard and mix until you get a smooth and creamy sauce.
Cut the chicken into thin slices and return it to the pan along with the juices it released. Cook on low heat for a few more minutes, until the meat is completely cooked and the sauce thickens slightly. At the end, add chopped parsley and season with salt and pepper if necessary.
Meanwhile, cook the fettuccine in salted water according to the instructions on the package, until they are al dente. Drain them, then mix with the remaining three tablespoons of butter. Season to taste.
Arrange the pasta on plates, place the chicken with the rich Marsala sauce over it, garnish with sprigs of fresh parsley and serve immediately.
