An updated version of chicken marsala, sooo rich it is perfect for a crisp fall day.
Season chicken with salt and pepper.
In a Dutch oven or heavy skillet, cook chicken in olive oil until almost cooked through on both sides (about 5 minutes per side). Remove and let cool, then chop into bite-sized pieces.
Cook linguine according to package instructions. Drain and stir in half of the butter; set aside.
Heat remaining half of the butter in the same skillet you cooked your chicken and add onions. Cook until softened. Add mushrooms and garlic to pan. Cook, stirring occasionally, until juices evaporate, about 10 minutes. Season with salt and pepper.
Add wine to the pan. Scrape brown bits on the bottom. Cook until reduces by half (about 4 minutes).
Add mascarpone and mustard to pan and stir until incorporated. Add chicken to the pan and cook until chicken is done and sauce thickens (about 2 minutes). Turn off heat and add parsley to the sauce.
Serve chicken and sauce over pasta.
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Made as instructed & it turned out delicious! It’s now one of my kids’ favorite meals 
I made this with some leftover boneless skinless chicken breasts that I had on hand. It turned out really nicely, and both my hubby and I were a fan. I made a mascarpone cheese substitute with cream cheese, heavy cream, and sour cream.
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Serves: 4 Level: Easy
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2 Comments
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Shelbi Keith on 10.11.2011
Yes, you can find chicken tenders at any grocery store. I only use them because they are smaller and cook faster without drying out. I am not sure what part of the chicken they are from but they are white meat. You can use breasts, just add more cooking time. Usually 2 tenders is the same amount of food as one breast.
Kristina - mybakersdozen on 10.11.2011
This sounds good! One question: what are you referring to when you say “chicken tenders”? Is this a particular piece/cut of chicken?