Chicken with Creamy Mustard Marsala Sauce - Season the sauce, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Move chicken back on stove top and flip over, cook until the other side browns then remove from pan.
Chicken with Creamy Mustard Marsala Sauce is easy and loaded with tender bites of chicken in a delicious sauce!
Cooked in a skillet and using just a few simple ingredients this dish comes together in under 30 minutes. Juicy, tender chicken that will have everyone begging for more. Check out our best Chicken with Creamy Mustard Marsala Sauce recipes below.
Whisk in the mustard, add the beef broth, let cook for a minute or so.
Stir in the mascarpone and Dijon mustard and heat until melted.
Return the chicken to the pan and simmer over medium-low heat until the chicken is cooked through and the sauce is thick.
You can cook Chicken with Creamy Mustard Marsala Sauce using 12 ingredients and 6 steps.
Chicken with Creamy Mustard Marsala Sauce Ingredients
- You need 1 1/2 pounds of boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
- You need of Salt and freshly ground black pepper.
- You need 2 tablespoons of olive oil.
- Prepare 5 tablespoons of butter, divided.
- You need 3/4 cup of chopped onion.
- You need 1 pound of cremini mushrooms, sliced.
- Prepare 2 tablespoons of minced garlic.
- Prepare 1 cup of dry Marsala wine.
- You need 1 cup (8 ounces) of mascarpone cheese (I used quality cream cheese).
- Prepare 2 tablespoons of chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
- You need 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready).
- Prepare 12 ounces of dried fettuccine (I used Egg Noodles).
Add the drained pasta and enough pasta water to make a creamy sauce. Happy new week and welcome to another note on this amazing recipe. The creamy sauce made of mushrooms, Marsala wine, and heavy cream is straight up drinkable and we love serving it over a big pile of spaghetti or angel hair. How to Make Chicken Marsala with Creamy Sauce.
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.
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Best Chicken with Creamy Mustard Marsala Sauce Recipes - Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan. The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make! This recipe could not be easier to make! Bring to a boil, then simmer until you've just got a loose saucy consistency and the chicken is cooked through. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
I believe you can make great and tasty Chicken with Creamy Mustard Marsala Sauce recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!
