Nasil Pisirilir Chicken with Creamy Mustard  Marsala Sauce Lezzetli

Chicken with Creamy Mustard  Marsala Sauce - Turned out great! Very moist.. Today I am sharing this Chicken with Creamy Mustard  Marsala Sauce! A quick and easy dinner that is ready in under 15 minutes!

Chicken with Creamy Mustard  Marsala Sauce

You can cook Chicken with Creamy Mustard  Marsala Sauce with 12 Ingredients and 6 steps. See the following guide!

Ingredients for Chicken with Creamy Mustard  Marsala Sauce:

  1. 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
  2. Salt and freshly ground black pepper.
  3. 2 tablespoons olive oil.
  4. 5 tablespoons butter, divided.
  5. 3/4 cup chopped onion.
  6. 1 pound cremini mushrooms, sliced.
  7. 2 tablespoons minced garlic.
  8. 1 cup dry Marsala wine.
  9. 1 cup (8 ounces) mascarpone cheese (I used quality cream cheese).
  10. 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
  11. 2 tablespoons Dijon mustard (possibly more, but taste it when it's ready).
  12. 12 ounces dried fettuccine (I used Egg Noodles).

Step by step how to cook Chicken with Creamy Mustard  Marsala Sauce:

  1. 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..
  2. 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..
  3. 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..
  4. 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.
  5. 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..
  6. Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.