Chicken with Mustard Mascarpone Marsala Sauce #803 7/06

Categories:
New 2006, poultry, ToTryAgain

2 boneless chicken breasts
Salt and pepper
2 tablespoon olive oil
5 tablespoon Butter; divided
3/4 cup onion; chopped
1 lb cremini mushrooms; sliced
2 tablespoon garlic; minced
1 cup marsala wine
8 oz mascarpone cheese
2 tablespoon dijon mustard
2 tablespoon fresh parsley; chopped
6 oz angel hair pasta

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook until just brown, about 4 minutes per side. Transfer the chicken to a plate and let cool slightly. While the chicken cools, melt 2 TB of butter in same skillet over medium high heat, then add the onions 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 into bite size pieces. Return the chicken and any accumulated 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. Season to taste with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook untl done. Drain. Toss the pasta with remaining butter and season to taste with salt and pepper. Serve the pasta onto serving plates. Spoon the chicken mixture over top and serve.

Contributor: Gaeda De Laurentis

Yield: 5 servings