Ingredients
- 1 1/2 pounds boneless skinless chicken breasts -- cut in small pieces
- salt and pepper
- flour
- 2 tablespoons olive oil
- 5 tablespoons butter -- divided
- 1 small onion -- chopped
- 1 ounce dried porcini mushrooms
- 3 cloves garlic -- minced
- 1 cup Marsala wine
- 8 ounces mascarpone cheese
- 2 tablespoons dijon mustard
- 2 tablespoons fresh italian parsley -- chopped
- noodles: fettuccine or egg noodles
Instructions
- Soak the porcini mushrooms in warm water. When they are soft, drain and
- set the mushrooms aside; discarding the liquid.
- Cut up the chicken into bite size pieces. Take a ziploc storage bag and
- add some salt, pepper and some flour (about 3-4 tablespoons).
- Add the chicken pieces to the bag and shake. Heat the olive oil in a pan
- and dump in the chicken. Cook for 3 minutes on medium heat. Transfer the
- chicken to a plate and set aside.
- Using the same skillet, add alittle more olive oil and butter, then add
- the onion and saute until tender, about 2-3 minutes. Add the mushrooms
- and garlic and saute until the mushrooms are tender. Add the wine and
- simmer until it is reduced by half. Stir in the mascarpone cheese and
- mustard.
- Return the chicken and any accumulated juices to the skillet. Stir in the
- chopped parsley and cook another 2 minutes. Remove from heat
- Meanwhile, bring a pot of salted water to a boil and cook noodles
- according to package directions. When the noodles are done and the water
- is drained out, add to serving bowl and spoon the chicken mixture over the
- noodles.
- Serve immediately.