Chicken Marsala II

Pinit

 
This is our second attempt at chicken Marsala (thus the extremely innovative title of chicken Marsala II!) This delicious version of the dish is adapted from Giada’s Chicken with Mustard Mascarpone Marsala Sauce. What a mouthful (pun intended!)

This recipe did require a bit of a splurge for us – just the 8 oz tub of mascarpone cheese was $4.59! However, it was totally worth it. In fact, this dish is SO GOOD that after one bite, Herb said “Wow! I already like this better than the first chicken Marsala recipe!” I heartily agreed!

Chicken Marsala II

Adapted from Giada De Laurentiis

Recipe Ingredients:

  • 3-4 boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
  • Salt and black pepper
  • 3-4 tablespoons olive oil
  • 4 tablespoons butter
  • Two 8 ounce containers of fresh, sliced mushrooms (button or baby bellas)
  • 3 cloves chopped garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 2 tablespoons Dijon mustard
  • 2 teaspoons onion powder
  • 2-3 tablespoons chopped fresh Italian parsley leaves
  • 12 ounces dried spaghetti

Just ignore the chicken stock in the picture – I’m not sure why I got it out in the first place because it’s not required for this recipe!

Recipe Directions

First, trim your chicken breasts (I only had three) and cut them into three pieces each. Sprinkle them with salt and pepper.

Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook about 4-5 minutes on each side until both sides are browned.

While my chicken was browning I went ahead and chopped the garlic, chopped the parsley, and mixed the dijon mustard with the mascarpone cheese and onion powder.

 Transfer the browned chicken to a plate and set aside.

Reduce the heat to medium heat. Melt 2 tablespoons of butter in the same skillet over medium heat and add the mushrooms and garlic (I added about a tablespoon more olive oil here) and saute until mushrooms are tender, about 10 minutes. While my mushrooms were sauteing I went ahead and began boiling a pot of water for the pasta. I also cut each piece of browned chicken into smaller chunks. Herb and I agreed that the next time we fix this recipe we would prefer to cut the chicken into bite-sized pieces.

After the mushrooms are tender, add the cup of Marsala wine and simmer for about 5 minutes until it is reduced by about half.

Next, stir in the mascarpone mixture and return the chicken to the skillet. Simmer over medium heat for about 5 minutes until the chicken is cooked through. Stir in the chopped parsley, leaving just a small amount to garnish.

Hopefully your pasta is finished cooking at this point as well. Drain the pasta and toss with 2-3 tablespoons of butter.

Serve the chicken mixture over the spaghetti, garnish with a little more parsley and enjoy!

Pinit

 
We give this recipe 4.5 out of 5 herbs. It was absolutely delicious! We loved the flavor of the mustard mascarpone Marsala sauce! We will definitely be repeating this one!

Chicken Marsala II
Author: 
 
Ingredients
  • 3-4 boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
  • Salt and black pepper
  • 3-4 tablespoons olive oil
  • 4 tablespoons butter
  • Two 8 ounce containers of fresh, sliced mushrooms (button or baby bellas)
  • 3 cloves chopped garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 2 tablespoons Dijon mustard
  • 2 teaspoons onion powder
  • 2-3 tablespoons chopped fresh Italian parsley leaves
  • 12 ounces dried spaghetti
Instructions
  1. Trim your chicken breasts and cut them into three pieces each. Sprinkle them with salt and pepper.
  2. Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook about 4-5 minutes on each side until both sides are browned.
  3. While the chicken is browning, you can chop the garlic, chop the parsley, and mix the dijon mustard with the mascarpone cheese and onion powder.
  4. Transfer the browned chicken to a plate and set aside.
  5. Reduce the heat to medium heat. Melt 2 tablespoons of butter in the same skillet over medium heat and add the mushrooms and garlic (I added about a tablespoon more olive oil here) and saute until mushrooms are tender, about 10 minutes.
  6. While mushrooms are sauteing, boil your pot of water for the pasta. (If you want, you can also cut your chicken into smaller pieces)
  7. After the mushrooms are tender, add the cup of Marsala wine and simmer for about 5 minutes until it is reduced by about half.
  8. Next, stir in the mascarpone mixture and return the chicken to the skillet. Simmer over medium heat for about 5 minutes until the chicken is cooked through. Stir in the chopped parsley, leaving just a small amount to garnish.
  9. Your pasta should be finished cooking at this point as well. Drain the pasta and toss with 2-3 tablespoons of butter.
  10. Serve the chicken mixture over the spaghetti, garnish with a little more parsley and enjoy!

 


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