Tuesday Night: Chicken with Mustard Mascarpone Marsala Sauce

Drum rolls please... So, here I reveal the first special dinner I made for my grandma: Marsala Chicken, in short. This is a dish that I've made at least 5 times before, and 4 of which were during my previous carnivore life. It's one of my favorite dishes to make if my aim is to impress because I really consider it restaurant quality, if not better. I just love the taste of Marsala wine in combination with the creamy mascarpone cheese. It is really out of this world. (我做給阿勳叔叔吃過!)

Chicken with Mustard Mascarpone Marsala Sauce

(Recipe from Giada)

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt nd freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese.
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine.

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.

While the chicken cools, melt 2 tablespoons of butter to 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 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 1/3-inch-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 slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

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. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.