Chicken Marsala with Mushrooms
A new variation on the classic chicken Marsala recipe, cooked with a bit of mascarpone cheese and Dijon mustard.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 6 chicken breasts
- pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3/4 cups onion, chopped
- 1/2 kilos button mushrooms, sliced
- 1 tablespoon garlic
- 1 cup marsala wine, dry
- 1 cup mascarpone cheese
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons parsley
Preparation
30 mins
0 mins
Low
- Sprinkle the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until slightly browned, about 4 minutes per side. Set the chicken aside.
- Meanwhile, melt 2 tablespoons of butter in the same skillet over medium heat and add the onion until soft, about 2 minutes. Add the mushrooms and garlic and cook for about 12 minutes, until the mushrooms release all their liquid.
- Add the Marsala wine and reduce by half, about 4 minutes. Add the mascarpone cheese and mustard to the wine reduction.
- Cut the chicken breasts into thick strips. Return the chicken (and its juices) to the skillet. Cook uncovered over low heat until the chicken is cooked and the sauce thickens, about 2 minutes. Add the chopped parsley. Season the sauce with salt and pepper.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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