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Chicken Marsala with Mustard and Mascarpone

Four to six servings
Four to six servings


  • 2 tablespoon olive oil
  • 5 tablespoon unsalted butter
  • 1 pound cremini mushrooms, trimmed and sliced
  • 2 tablespoon minced garlic
  • 1 cup dry marsala wine
  • 1 cup mascarpone cheese
  • 2 tablespoon dijon mustard
  • 2 tablespoon chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
  • 12 ounce dried fettuccine
  • Chef notes

    Marsala wine is a Sicilian wine similar to port (Portugal) and sherry (Spain). It’s used in both savory and sweet dishes — zabaglione may be the best-known example of the latter. This sauce is a wonderful balance of sweet, tangy, and creaminess.


    Baking Directions:

    Sprinkle the chicken with salt and pepper.

    Heat the oil in a large, heavy skillet over high heat.

    Add the chicken and cook just until brown, about 4 minutes per side.

    Set aside.

    While the chicken cools, melt 2 tablespoons of the butter in the same skillet over medium-high heat, then add the onion and sauté until it is tender, about 2 minutes.

    Add the mushrooms and garlic and sauté 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 1 tablespoon of the parsley and season the sauce to taste with salt and pepper.

    Bring a large pot of salted water to a boil.

    Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes.


    Toss with the remaining 3 tablespoons of butter and 1 tablespoon of parsley.

    Season with salt and pepper.

    Using tongs, mound the fettuccine on plates.

    Spoon the chicken mixture over, garnish with parsley sprigs, and serve.

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