Mascarpone Chicken And Mushroom Recipes

CREAMY CHICKEN MARSALA RECIPE

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.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE

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.