Chicken with Creamy Mustard Marsala Sauce. Mix flour, salt, and pepper in a shallow dish. A quick chicken recipe with an Italian accent, here's my Chicken with Creamy Marsala Sauce. Cook a chef tasting chicken recipe right at home like a pro!
Heat the oil in a heavy large skillet over high heat.
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You can have Chicken with Creamy Mustard Marsala Sauce using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chicken with Creamy Mustard Marsala Sauce
- Prepare of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
- You need of Salt and freshly ground black pepper.
- It's of olive oil.
- You need of butter, divided.
- Prepare of chopped onion.
- Prepare of cremini mushrooms, sliced.
- You need of minced garlic.
- It's of dry Marsala wine.
- You need of mascarpone cheese (I used quality cream cheese).
- Prepare of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
- It's of Dijon mustard (possibly more, but taste it when it's ready).
- Prepare of dried fettuccine (I used Egg Noodles).
Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce for TwoEating Well. This easy chicken marsala recipe is a classic! Tender pan-fried chicken is smothered in a marsala Juicy pan-fried chicken is smothered in a marsala cream sauce. This Chicken Marsala is so creamy, and so good!
Chicken with Creamy Mustard Marsala Sauce step by step
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly..
- Wile the chicken cools, melt 2 tablespoons of butter in the same skillet over medium high heat then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender about 12 minute..
- Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the Mascarpone (or cream cheese) and mustard. Cut the chicken breasts crosswise into 1/3 inch thick slices..
- Return the chicken and any accumulated juices to the skillet. Simmer uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper..
- Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Learn how to make Chicken Marsala with breaded chicken cutlets in a Marsala wine, pancetta, and Chicken Marsala is a classic Italian American dish that sounds fancy and is perfect for a dinner party, but believe it or not, chicken Marsala is also easy. Our rich-tasting version of a traditional Marsala sauce will become an instant favorite from the very first bite. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. I've made Chicken Marsala many times but never with a recipe that called for the addition of cream. Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic.