Chicken with Mustard Mascarpone Marsala Sauce Recipe

 Chicken with Mustard Mascarpone Marsala Sauce is a rich, comforting dish that combines tender chicken cutlets with a creamy, tangy sauce made from Marsala wine, Dijon mustard, and mascarpone cheese. The result is a velvety, savory meal that feels both elegant and homely — perfect for a cozy dinner or when you want something impressive without too much fuss.

Cooking Time: 40 minutes
Servings: 4

Ingredients:
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and black pepper, to taste
3 tablespoons olive oil
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 garlic cloves, minced
¾ cup Marsala wine (dry or sweet)
½ cup chicken broth
1 tablespoon Dijon mustard
½ cup mascarpone cheese
¼ cup heavy cream
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   Place each chicken breast between sheets of plastic wrap and gently pound to even thickness—about ½ inch thick. Season both sides with salt and pepper.

2. Brown the Chicken:
   In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the chicken breasts and cook until golden brown, about 4–5 minutes per side. Remove the chicken to a plate and keep warm.

3. Sauté the Aromatics:
   In the same pan, add the remaining butter. Add the chopped shallot and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

4. Deglaze with Marsala:
   Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3–4 minutes until slightly reduced. Add the chicken broth and cook for another 3 minutes.

5. Make the Sauce:
   Whisk in Dijon mustard until fully blended, then reduce heat to low. Stir in the mascarpone cheese and heavy cream until smooth and creamy. Let it cook for 2–3 minutes, stirring occasionally.

6. Return Chicken to Sauce:
   Add the chicken back to the pan and coat it with the sauce. Let everything simmer together for about 5 minutes so the chicken absorbs the flavor and the sauce thickens slightly.

7. Serve:
   Plate the chicken and spoon plenty of sauce over the top. Garnish with chopped parsley if you like. Serve with pasta, mashed potatoes, or crusty bread.

Nutrition (per serving):
Calories: 480
Protein: 35g
Fat: 29g
Carbohydrates: 10g
Sugar: 3g

Tips:
• For a deeper flavor, use dry Marsala instead of sweet — it balances the richness of the mascarpone beautifully.
• If you can’t find mascarpone, substitute with cream cheese and a splash of cream for a similar texture.
• Don’t skip deglazing the pan — those browned bits add incredible depth to the sauce.
• Add sautéed mushrooms for an earthy touch that pairs perfectly with Marsala wine.
• Serve immediately while hot; the sauce thickens more as it cools.

This Chicken with Mustard Mascarpone Marsala Sauce brings together the boldness of wine, the silkiness of cheese, and the warmth of home-cooked comfort — a true crowd-pleaser for any occasion.