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. Sprinkle the chicken with salt and pepper.
Cook a chef tasting chicken recipe right at home like a pro!
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.
You can have Chicken with Creamy Mustard Marsala Sauce using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken with Creamy Mustard Marsala Sauce
- Prepare 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
- Prepare of Salt and freshly ground black pepper.
- You need 2 tablespoons of olive oil.
- You need 5 tablespoons of butter, divided.
- You need 3/4 cup of chopped onion.
- It's 1 pound of cremini mushrooms, sliced.
- It's 2 tablespoons of minced garlic.
- You need 1 cup of dry Marsala wine.
- Prepare 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
- You need 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
- Prepare 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
- It's 12 ounces of dried fettuccine (I used Egg Noodles).
This crispy roasted chicken with creamy marsala sauce recipe and video is the first installment of my Roasted Chicken Series on Youtube. I am ALWAYS roasting a chicken, at least once a week, so why not? Roasted chicken is literally my favorite thing to eat. Chicken marsala is a classic dish that's creamy, quick, and irresistible.
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.
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant Hi Rose, the sauce should be slightly but not overly creamy but if the taste was a bit "off," I suspect it was due to the store-bought marsala wine. This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese. It's a rich dish that's easy to prepare but totally impressive. The creamy sauce played nicely with the fresh, crisp flavors of the chardonnay and the wine had just enough body to stand up to the rich chicken marsala.