Chicken with Mustard Mascarpone Marsala Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Mushrooms

  White, raw

  6 cup, pieces or slices or 420g

• Garlic

  Raw

  2 tbsp or 17g

• Red wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Mascarpone

  Belgioioso - Freshdirect

  8 oz or 227g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Parsley

  Raw

  2 tbsp or 8g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Sprinkle the chicken with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to a plate and let cool slightly.
2. Melt half of the butter in the same skillet over medium-high heat. Add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic, sautéing until the mushrooms are tender and juices evaporate, about 12 minutes. Add the wine and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard.
3. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, about 8 minutes.
4. Cut the chicken into 1/3-inch-thick slices. Return the chicken and any juices to the skillet. Simmer over medium-low heat until the chicken is cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley and season with salt and pepper to taste.
5. Drain the fettuccine and toss with the remaining butter. Season with salt and pepper to taste. Serve the fettuccine on plates, topped with the chicken mixture.