Noodles and chicken in Marsala sauce with mascarpone
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Prepare an Italian-style dinner with chicken Marsala and fettuccine pasta. Chicken breast is fried until golden brown and simmered in a mushroom Marsala sauce with mascarpone cheese, which gives the Sicilian sauce a more delicate flavor and creamy texture. A touch of Dijon mustard adds even more depth to the flavor. Serve with cooked fettuccine pasta, which seems perfectly suited for this creamy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g skinless and boneless chicken breasts, cut each crosswise into 3 pieces
- 2 tbsp. l. olive oil
- 70 g butter, divided
- 3/4 cup chopped onion
- 450 g chopped champignons
- 2 tablespoons of crushed garlic
- 1 cup dry Marsala
- 1 tbsp. (220 gr.) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tbsp chopped fresh parsley + whole sprigs, for serving
- 340 g dry fettuccine pasta
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Recipes with similar ingredients: chicken breasts, champignon mushrooms, mascarpone cheese, fettuccine pasta, parsley, red wine
Cooking the dish according to the recipe:
- Season the chicken with salt and black pepper. Heat the olive oil in a large, heavy-bottomed skillet over high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate and let cool slightly.
- While the chicken is cooling, melt 2 tablespoons of butter in the same skillet over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft and all the juices have evaporated, about 12 minutes.
- Add the wine and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard.
- Slice the chicken breasts crosswise into 0.8 cm thick slices. Return the chicken and any juices to the skillet. Cook, uncovered, over medium heat until the chicken is cooked through and the sauce has thickened slightly, about 2 minutes. Stir in the finely chopped parsley. Season the sauce with salt and pepper to taste.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons butter and season with salt and pepper to taste. Divide the pasta among bowls. Spoon the chicken and sauce on top. Garnish with parsley sprigs and serve.
Categories:
recipe / Comfort food / Dinner / Main courses / Pasta / Bird / Italian cuisine / Giada De Laurentiis
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