I wanted to make something incredible for my husband's birthday and found this great recipe! The sauce mixture of marsala wine and mascarpone cheese makes this dish sweet, tangy, and creamy. Try it sometime if you want to impress your loved ones with a better-than-any-restaurants-quality food!!
1 1/2 lbs boneless, skinless chicken breast fillets
Salt and freshly gound black pepper
2 tablespoons olive oil
5 tablespoons unsalted butter
3/4 cup chopped onions (I didn't use any but it still turned out great!)
1 lb cremini mushrooms, trimmed and slice (I used regular brown mushrooms)
3 tablespoons minced garlic
1 cup dry marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons dijon mustard
2 tablespoons chopped fresh flat leaf parsley
12 ounces dried fettucine
Sprinkle the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Set aside.
(While the chicken cools, melt 2 tablespoons of the butter in the same skillet over medium high heat, then add the onions and saute until it is tender, about 2 minutes.)
Add the musrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 10-12 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 to the skillet. Simmer uncovered over medium-low heat until the chicen is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in 1 tablespoon of the parsley and season the sauce to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dante, about 8 minutes. Drain. Toss with the remaining 3 tablespoons of butter and 1 tablespoon of parsley. Season with salt and pepper. (Do not skip this part. The butter and pasley make the pasta taste so yummy!) Serve the marsala chicken over the fettuccine and enjoy!
Adapted from Giada de Laurentiis' recipe