Distinctive Kitchens -

CHICKEN MARSALA

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy 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. While the chicken cools, melt 2 Tbsp. butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 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 1/2inch 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 lightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

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CHICKEN MARSALA

1 ½ lbs. boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and ground black pepper
2 Tbsp. olive oil
5 Tbsp. butter, divided
¾ cup chopped onion
1 lb. cremini mushrooms, sliced
2 Tbsp. minced garlic
1 cup dry Marsala wine
1 cup mascarpone cheese
2 Tbsp. Dijon mustard
2 Tbsp. chopped fresh Italian parsley leaves
12 oz. dried fettuccine

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