Creamy Chicken Marsala

Chicken marsala is a savory and sweet dish with golden chicken and mushrooms. My only complaint is that there is never enough sauce, and the sauce is too thin. In this dish, the mascarpone and Dijon mustard give it a creamy, rich element. I added asparagus as well as the traditional mushrooms and served over fettuccine. It was amazing! 

You will need:

• 1 small onion, diced

• 4 cloves of garlic, minced

• 1 package of thin boneless chicken breasts, cut in half

• 1 8oz package of mascarpone cheese or 1 cup

• 1 tablespoon of Dijon mustard

• 1 bunch of asparagus (tops and middle) discard the ends

• 1 package of mushrooms sliced (I used baby portobellos) 

• 2 tablespoons of butter

• 4 tablespoons olive oil 

• 1 cup marsala wine 

• 1 box pasta of choice 

• fresh chopped italian parsley for garnish

Start by cutting the chicken breasts in half, and season with salt and pepper. 

Heat a sauté pan with olive oil on medium heat, and just brown the chicken for about 3 minutes on each side. Set aside on a plate. 

After removing the chicken, add the butter, onions and garlic. 

Sauté for about 8 minutes, then add the mushrooms and asparagus. 

Cook until the mushrooms have browned and the asparagus has softened. 

Add the marsala wine and cook for 5 minutes or until half of the wine has been absorbed. 

Stir in the mascarpone cheese and mustard slowly. 

Add the chicken back to the pan to finish cooking. Cook for another 7-8 minutes on medium heat until the sauce has thickened. Served over pasta and enjoy!!!