Recipe: Perfect Chicken with Creamy Mustard Marsala Sauce
Chicken with Creamy Mustard Marsala Sauce. The sauce is rich, silky, and so deeply and intensely flavored that you lick your fork tines repeatedly for fear you might have missed a stray slick of mascarpone-marsala sauce. It's sweet from reduced wine, sharp and savory from sauteed garlic and dijon mustard, and velvety from the thick, creamy mascarpone cheese. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Our chicken marsala sauce features fresh baby portabella mushrooms, shallot, Marsala wine, and chicken stock. You can have Chicken with Creamy Mustard Marsala Sauce using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken with Creamy Mustard Marsala Sauce
- You need 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
- Prepare of Salt and freshly ground black pepper.
- It's 2 tablespoons of olive oil.
- It's 5 tablespoons of butter, divided.
- It's 3/4 cup of chopped onion.
- Prepare 1 pound of cremini mushrooms, sliced.
- You need 2 tablespoons of minced garlic.
- You need 1 cup of dry Marsala wine.
- Prepare 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
- You need 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
- Prepare 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
- You need 12 ounces of dried fettuccine (I used Egg Noodles).
It's cooked in a skillet with a little flour to thicken it and it's truly one of the best sauces we've made. If you are vegetarian, you can make this sauce with vegetable stock and serve it over linguine or roasted potatoes. Return the chicken, skin side up, and the juices to the. Just keep going until the sauce is nice and thick.
Chicken with Creamy Mustard Marsala Sauce instructions
- 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..
- Wile the chicken cools, melt 2 tablespoons of butter in 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 about 12 minute..
- Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the Mascarpone (or cream cheese) 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..
- Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Serve one or two pieces of chicken per person, depending on how ravenous they are, and spoon the creamy, tangy, dreamy sauce over the top. It's yummy with just a simple salad. Chicken marsala is a classic dish that's creamy, quick, and irresistible. The creamy sauce made of mushrooms, marsala wine, and heavy cream is straight up drinkable and we love serving it over a. Great recipe for Chicken with Creamy Mustard Marsala Sauce.
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