This is a winner and is lovely served over the fettuccine. I get asked so often for recipes for boneless, skinless chicken, so here goes! This is a Giada De Laurentiis recipe.
Serves 4 to 6.
1 1/2 lbs boneless, skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tbsp olive oil
5 tbsp butter, divided
3/4 cup chopped onion
1 lb cremini mushrooms, sliced
2 tbsp minced garlic
1 cup dry Marsala wine
1 cup (8 oz) mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped fresh Italian parsley leaves, plus whole sprigs for garnish
12 oz dried fettuccine
Season the chicken well with salt and pepper. Heat the oil in a heavy, large skillet over high heat. Add the chicken and cook just until brown, about 5 mins per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tbsp 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 3 mins.
Stir in the chopped parsley. Season the sauce to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to the boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccini with 3 tbsp of butter, season to taste with salt and pepper. Swirl the fettuccine onto the serving plates. Spoon the chicken mixture over the top.
Garnish with parsley and serve.