I am finally getting some time to blog. Mom and I were at the Ranch from Saturday through Wednesday and we were busy! It was fun and we made tons of food. I tried to take some pictures for the blog but we were almost too busy for me to get very many. I was also put in charge for a whole day, while mom attended some of the meetings. I did great! All of my Dream Dinners experience helped me stay organized enough to cook breakfast, lunch and dinner for 18! It was scary, but I worked it!
I love this new chicken dish. The marsala sauce mixed with mascarpone is tasty! Please try it soon.
Chicken with Mascarpone and Mustard Marsala Sauce
5-6 chicken tenders
salt and pepper
2 Tbsp olive oil
2 1/2 Tbsp butter
1 package cremini mushrooms
2 garlic cloves
1/2 cup Marsala wine
1/2 cup Mascarpone cheese
1 Tbsp dijion mustard
1 Tbsp chopped parsley
1/2 pound linguine
Chop onion, slice mushrooms, mince garlic and parsley.
Measure wine and mascarpone.
Season chicken with salt and pepper. I read the recipe wrong and thought it said to slice chicken in 3rds before cooking. It actually said to cut chicken in 1/3 inch slices after it is cooked. So don't mind my weird chicken sizes, haha.
Cook chicken on both sides until almost cooked through.
Remove chicken from pan and allow it to cool. Melt 1/2 the butter same pan you cooked the chicken.
Add onion and cook until tender.
Add garlic to pan and cook for 1 minute.
Add mushrooms to pan and saute until tender and juices evaporate, about 10 minutes.
Once chicken cools, slice into 1/3rd inch slices.
Season mushrooms with salt and pepper.
Add wine to pan. Scrape brown bits from bottom. Simmer until reduced by half, about 4 minutes.
Cook pasta and drain. Add other half of the butter to the noodles.
Add mascarpone and mustard to mushroom sauce.
Stir until incorporated.
Add cooked chicken and simmer until chicken is cooked through and sauce is thickened, about 2 minutes.
Turn off heat and add parsley.
Serve chicken and sauce over pasta.