CREAMY CHICKEN MARSALA RECIPE
This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese. It's a rich dish that's easy to prepare but totally impressive.
Provided by Platings and Pairings
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
- To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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. Season the sauce, to taste, with salt and pepper and stir in the parsley.
- 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. Serve the chicken and sauce over the prepared fettuccine and enjoy.
Nutrition Facts : Calories 980 kcal, Carbohydrate 78 g, Protein 56 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 238 mg, Sodium 349 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CREAMY CHICKEN MARSALA WITH MASCARPONE CHEESE
This Creamy Chicken Marsala with Mascarpone Cheese is a delicious Italian favorite made with just a few simple ingredients - chicken, butter, garlic, marsala wine and mascarpone cheese.
Provided by Foodtastic Mom
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Set aside.
- Cut the chicken breasts into smaller pieces if necessary. Pound the chicken breast to about 1/2-inch thickness.
- Heat butter and oil in a non-stick skillet. Add chicken breast. Season chicken with the salt, oregano and thyme. Brown the chicken on each side, about 3 minutes each. Remove the chicken to a clean plate and tent with foil.
- Add the sliced mushroom to the same skillet. Cook for about 5 minutes, until starting to brown.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the marsala wine and simmer for about 2 minutes.
- Stir in the mascarpone cheese to the mushroom mixture.
- Return the chicken to the skillet and cook over low heat until the internal temperature of all the chicken pieces reaches 165 degrees F.
- Serve the chicken and sauce over cooked pasta.
Nutrition Facts : Calories 431 kcal, ServingSize 1 serving
TASTY CHICKEN MARSALA
A friend shared this company-worthy recipe with me. There's enough of the smooth, creamy sauce to dress both the meat and the noodles, should you choose to serve them, too.
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a greased 4- or 5-qt. slow cooker, combine the water, butter, garlic salt, basil and oregano. Add chicken and mushrooms. In a large bowl, combine the soup, cream cheese and wine; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with noodles if desired.
Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 1329mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein.
CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE
Make and share this Chicken With Mustard Mascarpone Marsala Sauce recipe from Food.com.
Provided by Evie3234
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 807.2, Fat 29.8, SaturatedFat 12.1, Cholesterol 218.9, Sodium 440.2, Carbohydrate 72.1, Fiber 4.4, Sugar 5.4, Protein 52.3
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