So today is a rich one. And by rich, I mean flavors. Unless someone is handing out cash (not me), then it is indeed a rich day! I’m bringing you a delicious variation on chicken marsala by adding in a hint of mustard and mascarpone. If you’ve never cooked or tried mascarpone before you are in for a treat. This cheese is smooth, creamy and buttery. I’m also using Holland House Marsala, which can easily be found in your grocers vinegar and oil section. Served with a fresh fettuccine, this is sure to be a wonderful holiday dinner for you and your family. Oh, and there’s a giveaway at the end.
Start by sprinkling the chicken with a little bit of salt and pepper. Heat the oil in a large skillet over high heat and swirl the pan to coat. Add in the chicken and cook for about 4 minutes on each side. Remove the chicken from the pan and allow it to cool slightly.
Melt 2 tablespoons of butter into the pan and add in the onion and saute until tender. Add in the mushrooms and garlic and saute until the juices evaporate. This will take around 12 minutes. Add in the wine and continue to simmer until it is reduced by half. Stir in the mascarpone and mustard and continue to cook until the cheese melts into the wine sauce. Slice the chicken into 1/3 inch slices and return them to the pan, covering with the sauce. Allow this to continue cooking for around 4 minutes and allow the sauce to thicken. Stir in the parsley and additional salt & pepper to taste.
While the chicken cooks, prepare the pasta as directed on the package. Stir in the remaining butter, salt and pepper to taste, and then plate your pasta with the chicken. Enjoy!
And now for the giveaway! Want to win a collection of Holland House cooking wines and vinegars?