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InvisibleJonnyOnTheSpot
Sober Surfer
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Registered: 01/27/02
Posts: 11,527
Loc: North Carolina
chicken with mustard marscapone marsala sauce
    #5793818 - 06/26/06 08:32 PM (17 years, 7 months ago)

i saw this on the food network and it looked it delicious. so i tried it and it was awesome.

just passing it on.  :smile:

btw, marscapone is this weird cheese concoction that you can't really buy. you have to make it yourself. i don't make the actual cheese though because it sounds like to much trouble. instead, if you google 'fake marscapone' or 'marscapone substitute' you'll find the instructions. it's basically just whipping cream and cream cheese mixed together. it's good  :thumbup:

 

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

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.


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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 20 hours
Re: chicken with mustard marscapone marsala sauce [Re: JonnyOnTheSpot]
    #5796236 - 06/27/06 04:04 PM (17 years, 7 months ago)

Sounds real good. What show was it on?

You can get mascarpone from an just about any Italian shop. All the spots here have it. Some grocery stores carry it in the deli section too.

For those that don't know it's something of an Italian cream cheese. If you've ever had Tiramisu, you've had it.


--------------------
"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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