Chicken Marsala with Mustard and Mascarpone

So had Miss Anna over for dindin tonight, so thought I would whip up some yumminess for my special lady!!  This was super good!!  We both went back for seconds....even after we said we shouldn't :)  Super easy too - the mascarpone cheese is the key and so is the marsala wine, so don't cheap out - it's worth it!!

Serves 4 - Giada Family Dinner Cookbook

Ingredients:
1 1/2 lb boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
5 tablespoons butter
3/4 cup chopped onion
1 lb mushrooms, sliced
2 tablespoons garlic, minced
1 cup dry Marsala wine
1 cup (8oz) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
12 oz dried fettuccine

Sprinkle the chicken with salt and pepper.  Heat the oil in a large, heavy skillet over high heat.  Add the chicken and cook just until brown, about 4 minutes per side.  Set aside.

While the chicken cools, melt 2 tablespoons of the butter in the same skillet over medium-high heat, then add the onion and saute until it is tender.  Add the mushrooms and garlic and saute until mushrooms are tender and the juices evaporate.  Add the wine and simmer until is is reduced by half, about 4 minutes.  Stir in the mascarpone and mustard.  Cut the chicken crosswise into 1/3 inch slices.  Return the chicken to the skillet.  Simmer uncovered over medium-low heat until the chicken is cooked through and the sauce thickens slightly, about 2 minutes.  Stir in 1 tablespoon of the parsley and season the sauce to taste with salt and pepper.

Bring a large pot of salted water to a boil.  Add the fettuccine and cook, stirring occasionally until al dente, about 8 minutes.  Drain.  Toss with the remaining 3 tablespoons butter and 1 tablespoon parsley.  Season with salt and pepper.  Using tongs - mound the fettuccine on plates.  Spoon chicken mixture over and serve.