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Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, chicken with creamy mustard marsala sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe. Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe. Season the sauce, to taste, with salt and pepper.
Chicken with Creamy Mustard Marsala Sauce is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Chicken with Creamy Mustard Marsala Sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have chicken with creamy mustard marsala sauce using 12 ingredients and 6 steps. Here is how you cook that.
Active ingredients of Chicken with Creamy Mustard Marsala Sauce:
- Prepare 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Make ready Salt and freshly ground black pepper
- Get 2 tablespoons olive oil
- Make ready 5 tablespoons butter, divided
- Prepare 3/4 cup chopped onion
- Get 1 pound cremini mushrooms, sliced
- Make ready 2 tablespoons minced garlic
- Prepare 1 cup dry Marsala wine
- Get 1 cup (8 ounces) mascarpone cheese (I used quality cream cheese)
- Make ready 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- Make ready 2 tablespoons Dijon mustard (possibly more, but taste it when it's ready)
- Get 12 ounces dried fettuccine (I used Egg Noodles)
Add minced garlic and dried thyme. Whisk in the mustard, add the beef broth, let cook for a minute or so. How to Make Chicken Marsala with Creamy Sauce. Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan.
This Is To Make Chicken with Creamy Mustard Marsala Sauce:
- 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
The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make! This recipe could not be easier to make! Easy chicken marsala sauce recipe variations: If you would like to change things up, feel free to try these: Add cream: Adding cream will mellow out the flavor of the wine. Add chopped parsley: Sprinkle a bit over the finished sauce. Add garlic: Cook a teaspoon of minced garlic with the mushrooms and shallot.
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