Friday, July 21, 2006

Chicken Marsala

I have discovered the book Giada's Family Dinners and I'm in heaven cooking! These are fabulous dishes and I have yet to find one my family doesn't like. The other night I made Chicken Marsala with Mustard and Mascarpone and it is all gone! The picture doesn't do the flavor justice. It's heavenly. Here's the recipe.

Chicken Marsala with Mustard and Mascarpone

1 1/2 pounds boneless, skinless chicken breast fillets
salt and pepper

2 tablspoons olive oil

5 tablespoons unsalted butter

3/4 cup chopped onions

1 pound cremini mushrooms, trimmed and sliced

2 tablespoons minced garlic

1 cup marsala wine

1 cup (8 ounces) mascarpone cheese

2 tablespoons dijon mustard

12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a large, heavy skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side, set aside.

While the chicken cools, melt 2 tablespoons of teh butter in the same skillet over medium-high heat, then add the onion and saute until it is 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. Stir in the mascarpone 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. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain. Toss with remaining 3 tablsepoons of butter. Season with salt and pepper. Using tongs, mound the fettuccine on plates. Spoon the chicken over.

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