Here’s another recipe that works for a busy weeknight or for a Saturday night dinner with friends.
1 1/2 Pounds boneless, skinless chicken breast fillets
2 T olive oil
5 T unsalted butter
1 C chopped onions
1 Pound sliced mushrooms
2 T minced garlic
1 C Marsala wine
1 C mascarpone cheese
2 T Dijon mustard
2 T Italian parsley
Salt and pepper
Sprinkle chicken with salt & pepper. Heat oil in skillet over high heat. Add chicken and cook until browned. Set chicken aside in another dish.
Melt 2 tablespoons butter in same skillet on medium heat then add onions and cook until tender. Add mushrooms and garlic. Saute until tender (7 to 8 minutes). Add wine and simmer until the juices reduce by half. Stir in mascarpone cheese and mustard.
Cut chicken crosswise then add it to the pan. Simmer until heated through. Stir in parsley and salt and pepper to taste.
Boil the fettuccine, drain then toss with remaining butter. Add the rest of the parsley and season with salt and pepper. Spoon chicken mixture over the fettuccine and serve.