Ingredients
1 1/2 lbs. boneless chicken breasts,cut each into 3 pcs.
Salt and freshly ground black pepper
2 tbsp olive oil
5 tbsp butter, divided
3/4 c. chopped onion
1 lb. cremini mushrooms, sliced (any kind will do)
1 tbsp. minced garlic
1 c. dry Marsala wine
1 c. mascarpone cheese (8 oz)
2 tbsp Dijon mustard
2 tbsp chopped fresh Italian parsley leaves
Preparation
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook until brown. (about 4 min per side). Transer chicken to a plat and cool slightly.
While chicekn cools, melt 2 tbsp butter in the sale skillet over med-high heat. Add onion and saute until tender, about 2 min. Add the mushrooms and garlic and saute until mushrooms are tender and juices evaporate, about 12 min. Add the wine and simmer until it is reduced in half, about 4 min. Stir in the mascarpone and mustard. Cut the chicken pcs crosswise into 1/3 inch thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over med-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 min. Stir in the chopped parsley. Season the sauce to taste with salt and pepper.
Serve over fettuccine or wide noodles.
