I realize that lately I keep saying “this is my new favorite... INSERT DISH HERE.” I suppose it’s a side effect of trying so many new recipes. Sure, I have my staples. This soup. This pasta. And a few others. But it’s been a while since chicken has really amazed me. Though skin, definitely, is a big help. For months and months I had only skinless, boneless chicken in my freezer. Bor-ing. There was only so much of it I could take. So during my latest Costco trip, I broke free and grabbed bags of skin-on thighs. I’m so glad I did.
And did you know you can make Chicken Marsala without Marsala? I suppose at that point it would need a new title, but don’t cast this recipe aside if you don’t already have some in the fridge. I added a splash each of white wine and balsamic vinegar instead and it was wonderful. The mushrooms add an earthy flavor and taste delicious wrapped up in creamy mascarpone sauce.
Chicken with Three M's: Mustard, Mascarpone and Marsala
Adapted from Giada de Laurentiis
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces (I used four chicken thighs)
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine (I substituted splashes of balsamic and white wine vinegar)
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
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.
While the chicken cools, melt 2 tablespoons of butter to 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 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. 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. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.