Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces Salt and freshly ground black pepper

  2. 2 tablespoons olive oil

  3. 3 tablespoons butter

  4. 3/4 cup chopped onion

  5. 1 pound cremini mushrooms, sliced

  6. 2 tablespoons minced garlic

  7. 1 cup dry Marsala wine

  8. 1 cup (8 ounces) mascarpone cheese

  9. 2 tablespoons Dijon mustard

  10. 2 tablespoons chopped fresh Italian

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and pepper. Heat olive oil in a heavy large skillet over high heat. Add chicken and cook just until brown, about 4 minutes per side. Transfer chicken to a plate and cool slightly. While chicken cools, melt 2 tablespoons of butter in the same skillet over medium-high heat, then add onion and saute until tender, about 2 minutes. Add mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add wine and simmer until it is reduced by half, about 4 minutes. Stir in 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. Stir in chopped parsley. Season the sauce, to taste, with salt and pepper.


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