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Mix flour, salt, and pepper in a shallow dish. A quick chicken recipe with an Italian accent, here's my Chicken with Creamy Marsala Sauce. Cook a chef tasting chicken recipe right at home like a pro!

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Ingredients requirements of Chicken with Creamy Mustard  Marsala Sauce:

1. Require 1 1/2 pounds - boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
2. Prepare Salt and freshly ground black pepper
3. Prepare 2 tablespoons of olive oil
4. Need 5 tablespoons for butter, divided
5. Prepare 3/4 cup for chopped onion
6. Take 1 pound for cremini mushrooms, sliced
7. Require 2 tablespoons - minced garlic
8. You need 1 cup dry Marsala wine
9. Give 1 cup (8 ounces) - mascarpone cheese (I used quality cream cheese)
10. Give 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
11. Take 2 tablespoons of Dijon mustard (possibly more, but taste it when it's ready)
12. Take 12 ounces of dried fettuccine (I used Egg Noodles)

This crispy roasted chicken with creamy marsala sauce recipe and video is the first installment of my Roasted Chicken Series on Youtube. I am ALWAYS roasting a chicken, at least once a week, so why not? Roasted chicken is literally my favorite thing to eat. Be prepared to enjoy unbelievably flavorful pan fried chicken, coated in garlic seasoning and delicious wine butter sauce made with Marsala wine in no time and with minimum effort!

Chicken with Creamy Mustard  Marsala Sauce making process:

1. 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 the chicken to a plate and cool slightly.
2. Wile the chicken cools, melt 2 tablespoons of butter in 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 about 12 minute.
3. Add the wine and simmer until it is reduced by half,  - about 4 minutes. Stir in the Mascarpone (or cream cheese) and mustard. Cut the chicken breasts crosswise into 1/3­ inch ­thick slices.
4. 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 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper
5. Meanwhile, bring a large pot of salted water to a boil. Add the  - fettuccine and cook until al dente, stirring occasionally, about 8 minutes.  Drain. Toss the fettuccine with 3 tablespoons - of butter and season, to taste, with salt and pepper.
6. Add the fettuccine onto serving plates. - Spoon the chicken mixture over top. Garnish with parsley sprigs and serve

Chicken breasts smothered in a creamy mustard sauce. This dish is unbelievably quick and easy! I found this recipe for Chicken with Mustard Cream Sauce in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living). Creamy Chicken Marsala is a classic Italian recipe that is super easy to make with savory mushrooms and soaked in a rich marsala wine sauce. This Chicken Marsala recipe is totally addictive and is our favorite dinners to make.

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