Chicken Marsala

I've been on an Italian and pasta kick recently, so last night I made Chicken with Mustard Mascarpone Marsala Sauce. This dish is really easy and is great for the cooler weather. It is a little rich though so it's definitely a treat!

You will need:

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper2 tablespoons olive oil5 tablespoons butter, divided1 cup chopped onion1 pound cremini mushrooms, sliced3 tablespoons minced garlic1 cup Marsala wine 1 cup (8 ounces) mascarpone cheese2 tablespoons Dijon mustard2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish12 ounces fresh Spinach Fettuccine (or other pasta of your choosing)

To start, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper and cook on each side for about 4 minutes, then remove to a plate. 

Next, turn the heat down on your pan to medium-high. Melt 2 tablespoons of butter, then add the onions and saute under tender, about 2 minutes. Add the mushrooms and garlic and saute for another 12 minutes. 

Add the wine and simmer until it's reduced by half, approximately 4 minutes. Stir in the mascarpone and mustard. Cut your chicken into slices, then return to the pan to finish cooking at a simmer until the chicken is cooked through and the sauce thickens. 

Stir in the parsley and season the sauce with salt and pepper, then add in the cooked pasta. Serve with whatever vegetable you like! As a side note, if you're having trouble finding cremini mushrooms they are also called baby portobellos.