I offered to make Father's Day dinner for my dad this year, and (of course) opened one of my Giada De Laurentiis cookbooks for inspiration. Here's the recipe for Chicken with Mustard Mascarpone Marsala Sauce...
1 1/2 lb Boneless Skinless Chicken Breasts
2 tablespoons Olive Oil
5 tablespoons Butter
3/4 c chopped Onion
1 lb Mushrooms, sliced
2 tablespoons minced Garlic
1 c Dry Marsala Wine
1 c Mascarpone Cheese
2 tablespoons Dijon Mustard
2 tablespoons chopped Italian Parsley
Season chicken with salt and pepper. Heat the olive oil in a large heavy skillet over high heat. Add the chicken and cook about 4 minutes on each side, then transfer the chicken to a plate.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the onion and saute about 2 minutes. Add the mushrooms and garlic, and saute about 12 minutes until the mushrooms are tender. Add the wine and simmer about 4 minutes.
Stir in the mascarpone cheese. Cut the chicken breasts into 1/3 inch thick slices. Return the chicken to the skillet. Simmer over low heat until the chicken is cooked through and the sauce thickens. Stir in the chopped parsley.
Serve over fettuccine.
Thank you for another tasty dish, Giada...my dad definitely enjoyed!