Creamy Chicken Marsala

I never liked Chicken Marsala until I found a creamy version that "softened" the flavor of the marsala wine.  The marscarpone cheese and dijon mustard have made this one of my favorite dinners!

note: This is another recipe that is great with Grandma Morey's homemade egg noodles.

1 1/2 lb. chicken breast
2 TB. olive oil
5 TB. butter, divided
3/4 c. chopped onion
1 lb. mushrooms, sliced
2 TB. minced garlic
1 c. dry Marsala wine
1 c. Mascarpone cheese (can sub. cream cheese)
2 TB. Dijon mustard
2 TB. chopped fresh parsley
12 oz. fettucine or bowtie pasta, cooked
salt and pepper

Directions:

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 chicken to a plate and set aside.

While the chicken cools, melt 2 tablespoons of the butter to the same skillet over medium-high heat. Add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender, about 12 minutes. Add the wine and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

Cut the chicken breasts into strips and return with any 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 parsey and season to taste.

Serve over cooked pasta and Enoy!