MASCARPONE CHEESE SAUCE (FOR CHICKEN BREASTS OR FISH)
Mascarpone is pronounced: marscaponee, and can be found in the specialty cheese case of your supermarket deli section.
Provided by Alan Leonetti
Categories Sauces
Time 8m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Melt butter in a skillet. Add cornstarch, stirring constantly with a whisk until blended.
- Add the mascarpone cheese. Stir slowly while you add the dry white wine.
- When the cheese and wine is blended thoroughly, add the dried basil.
- Mix well and spoon sauce over the already cooked chicken breasts or fish fillets.
Nutrition Facts : Calories 465.1, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 177.5, Carbohydrate 22, Fiber 1, Sugar 2.3, Protein 0.8
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.
MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH
I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.
Provided by landelah
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
- Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
- Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
- Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
Nutrition Facts : Calories 636.6 calories, Carbohydrate 46.9 g, Cholesterol 137.9 mg, Fat 28.2 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.4 g, Sodium 447.8 mg, Sugar 3.8 g
CHICKEN STUFFED WITH HERBY MASCARPONE
This super-quick and special recipe for two is bound to become a My Good Food favourite
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 1.24 milligram of sodium
MASCARPONE CREAM SAUCE
Need a sauce for a delicate lobster ravioli? Here's your sauce! This sauce can also be used for mushroom or butternut ravioli's with equal success. This sauce is definitely not for dieters, but shines at a formal Italian dinner where calorie counting is not heeded. Make sure you use a good parmasen cheese (not something out of a box). A nice Sauvignon Blanc is a great accompaniment to this sauce.
Provided by Doc Joe
Categories Sauces
Time 10m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a suce pan over medium heat.
- Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
- Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
- Stir in the nutmeg.
- If needed, adjust the sauce's thickness with heavy cream.
- Season to taste with pepper.
Nutrition Facts : Calories 104.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 27.6, Sodium 194.9, Carbohydrate 0.4, Sugar 0.1, Protein 3.3
STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE
An Italian Recipe developed for World Tour and Recipe Swap contest, September, 2005. If you cannot purchase chipolline onions locally, you may use Shallots
Provided by TOOLBELT DIVA
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
- Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
- Cook garlic until just golden in colour; remove from pan and set aside with the onions.
- Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
- Brown ground chicken, using about 2 tbsp oil, add oil as required.
- To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
- Stir constantly for 5 or 6 minutes, to blend flavours.
- Steam spinach until just wilted; remove from pan and squeeze dry.
- Chop spinach, coarse; add parmesan cheese, and mix together.
- Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
- Divide spinach mixture evenly, and spoon over chicken mixture.
- Top the mixture(s) with a slice of provalone.
- Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
- Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
- Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
- For the sauce: Melt butter in a pan
- Add corn starch, stirring constantly with your whisk, to blend.
- Add mascarpone cheese.
- Continue to stir with your whisk while slowly adding dry white wine.
- When cheese is blended thoroughly with the mixture, add fresh basil.
- Mix well and spoon sauce over finished chicken breasts.
Nutrition Facts : Calories 855.5, Fat 45.8, SaturatedFat 16.2, Cholesterol 212.3, Sodium 581.9, Carbohydrate 32.1, Fiber 4.3, Sugar 10.8, Protein 67.6
CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE (NO FLOUR)
Giada's fantastic recipe over on Foodnetwork.com has no nutrition info unfortunately, and I wanted to have this in my "Plan to Eat" menu, so bringing it over here again. Also, since I am trying to do more and more complete meals in the preparation, I have added a side dish to this as well, and left out the Fettuccini because we are doing lower carbs. One of the beautiful things about this original before I doctored it, is that it doesn't require you to dredge the chicken in flour. She obviously has some great videos for the preparation on the original site. https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096 Be sure in your preparations you always use fresh ingredients, such as the parsley. I tend to leave out the ingredient level descriptions on the original sites as they don't give you proper nutritional values, which is why I reproduce so many recipes here. https://www.plantoeat.com/ref/da49b1fdd7
Provided by David Hawkins
Categories Poultry
Time 50m
Yield 6 cutlets, 6 serving(s)
Number Of Ingredients 23
Steps:
- Directions.
- Preheat oven to 400.
- Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
- Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
- Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
- Stir in milk and flakes, stirring until desired consistency do not whip.
- Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
- On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
- https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
- 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.
- This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
- 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.
- Serve all ingredients together.
- Pairs well with Chardonnay.
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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