Chicken with Creamy Mustard Marsala Sauce

Name: Chicken with Creamy Mustard Marsala Sauce
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces; Salt and freshly ground black pepper; 2 tablespoons olive oil; 5 tablespoons butter, divided; 3/4 cup chopped onion; 1 pound cremini mushrooms, sliced; 2 tablespoons minced garlic; 1 cup dry Marsala wine; 1 cup (8 ounces) mascarpone cheese (I used quality cream cheese); 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish; 2 tablespoons Dijon mustard (possibly more, but taste it when it's ready); 12 ounces dried fettuccine (I used Egg Noodles)

PaulN @cook_6047903

This the best Marsala Chicken that I have ever made / eaten anywhere. Recipe calls for Mascarpone cheese, but cream cheese worked very well.
Cooking Note: When dish is almost ready, taste it and if it feels as if it might need something, add more 1 - 2 tablespoons Dion Mustard and then taste it again, usually that's all what it takes!

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Ingredients

1 1/2 poundsboneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoonsolive oil
5 tablespoonsbutter, divided
3/4 cupchopped onion
1 poundcremini mushrooms, sliced
2 tablespoonsminced garlic
1 cupdry Marsala wine
1 cup (8 ounces)mascarpone cheese (I used quality cream cheese)
2 tablespoonschopped fresh Italian parsley leaves, plus whole sprigs, for garnish
2 tablespoonsDijon mustard (possibly more, but taste it when it's ready)
12 ouncesdried fettuccine (I used Egg Noodles)

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Steps

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