Chicken with Mustard Mascarpone Marsala Sauce
Elevate your dinner table with this luxuriously creamy Chicken with Mustard Mascarpone Marsala Sauce, a dish that’s as impressive as it is easy to prepare. Perfectly seared boneless chicken breasts are nestled into a rich, velvety sauce infused with the deep flavors of dry Marsala wine, tangy Dijon mustard, and the indulgent creaminess of mascarpone cheese. Accented with the aromatic warmth of fresh thyme and a savory kick of garlic and shallots, this recipe combines simple ingredients with sophisticated techniques to create a restaurant-quality meal in just 45 minutes. Serve this comforting entrée alongside mashed potatoes, fluffy rice, or roasted veggies for a thoroughly satisfying experience. Whether for a weeknight treat or a special occasion, this dish promises to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 pieces Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 0.75 cup Dry Marsala wine
- 0.75 cup Chicken broth
- 0.5 cup Mascarpone cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium heat until hot.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and almost cooked through. Remove the chicken from the pan and set aside on a plate.
In the same skillet, add the chopped shallots and cook for 2-3 minutes, stirring frequently until they begin to soften.
Add the minced garlic and cook for another 30 seconds, stirring until fragrant.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits.
Allow the liquid to simmer for 3-4 minutes, reducing slightly.
Lower the heat to medium-low and stir in the mascarpone cheese and Dijon mustard until well combined and creamy.
Return the chicken breasts to the skillet and spoon the sauce over them. Simmer gently for 5-7 minutes to finish cooking the chicken and thicken the sauce.
Stir in the fresh thyme leaves and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley and serve hot with your choice of sides, such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
