Come December, when I do "My Personal Top 12 Favourites of 2012" post, I already know that this dish will be there. Yes, I know it's only mid-January and I have oodles more recipes to add to this blog before then, but this dish will be there. Mark my words.
And I also know it doesn't look very appealing. It actually looked the same in real life. Before I tasted it, I looked at the pile of brownish chicken and mushrooms on my plate and said to Joe, "I can't post this, no matter what it tastes like, it looks so boring and......brown." We both took a bite, looked at each other with eyes wide, and licked our plates clean. I then decided it was going to be posted, no matter what, and I'd just have to try and convince you how damn good it is!! (My only consolation is the picture on Food Network isn't any better....this is just not a pretty dish).
I would not normally recommend going out to buy a bottle of booze for a recipe, but in this case I do. If you don't have any Marsala at home, go buy some to make this. Don't leave out the Marsala. Don't leave out the Mascarpone. Don't leave out the Dijon. Please make this dish as it's written and then if you want to make any changes, fine, but you really have to try it as is because it's absolute perfection. I found this recipe in my Family Dinners cookbook by Giada, but it's also on Food Network, and I've included a link so you can see the 766 reviews with an overall 5 stars (out of 5). See, it's not just me that's swooning over this recipe, hundreds agree with me.
It tastes fantastic, it's easy to make, and you'll be fighting over the leftovers.
Enjoy!
Giada's Chicken Marsala with Mustard and Mascarpone
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1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
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 used sweet)
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.
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.
Makes 4 - 6 servings.
Source: Giada De Laurentiis' Giada's Family Dinners and Food Network
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