Best 7 Chicken With Mustard Mascarpone Marsala Sauce No Flour Recipes

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Indulge in a symphony of flavors with our delectable Chicken with Mustard Mascarpone Marsala Sauce – a culinary masterpiece that tantalizes your taste buds. This exquisite dish features tender chicken breasts smothered in a luscious sauce made from creamy mascarpone cheese, tangy Dijon mustard, and rich Marsala wine, creating a harmonious blend of sweet, savory, and tangy notes. Accompanied by a medley of sautéed mushrooms, sun-dried tomatoes, and fresh herbs, this dish promises an explosion of flavors in every bite. Whether you're hosting a special occasion dinner or simply craving a gourmet meal, this chicken dish, along with our other featured recipes, will leave you and your loved ones utterly satisfied.

Here are our top 7 tried and tested recipes!

CHICKEN MARSALA WITH MUSTARD-MASCARPONE SAUCE



Chicken Marsala with Mustard-Mascarpone Sauce image

A twist on your classic chicken Marsala: Dijon mustard and mascarpone cheese are combined with onions, garlic, mushrooms and pan-seared chicken breasts. An accidental 10-ingredients or less dinner, equally suited to a weeknight dinner, fancy dinner party or rustic Italian meal!

Provided by Amanda

Categories     Chicken

Number Of Ingredients 11

12 ounces (3/4 pound) dried fettuccine
1-1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely minced
1 pound cremini mushrooms, stems trimmed and sliced
2 garlic cloves, finely minced
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
3 tablespoons Dijon mustard
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the fettuccine according to package directions, reserving 1 cup of the pasta cooking water before draining.
  • While the pasta water is heating and pasta cooks, proceed with the rest of the recipe. Preheat a large sauté pan over medium-high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until light golden brown on each side, about 4 to 6 to minutes depending on the thickness of each piece. Transfer the chicken to a plate, cover with foil and set aside.
  • In the same pan, add 2 tablespoons of butter and reduce the heat to medium. Add the onion with a pinch of salt and cook until softened and translucent, about 4 to 5 minutes. Increase the heat to high and add the mushrooms and sauté until tender and the mushrooms are browned in places, about 10 to 12 minutes. Add the garlic and cook for another 1 minute. Add the Marsala and simmer until the liquid has reduced slightly, about 4 minutes. Stir in the mascarpone and Dijon mustard and heat until melted. Return the chicken to the pan and simmer over medium-low heat until the chicken is cooked through and the sauce is thick. Add the drained pasta and enough pasta water to make a creamy sauce. Taste for seasonings and adjust if necessary. Sprinkle with fresh parsley and serve.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE



Chicken with Mustard Mascarpone Marsala Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

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
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Steps:

  • 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.
  • While the chicken cools, melt 2 tablespoons of butter to 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 and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. 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.
  • 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. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

CREAMY CHICKEN MARSALA RECIPE



Creamy Chicken Marsala Recipe image

This chicken marsala recipe adds in dijon mustard & creamy mascarpone cheese. It's a rich dish that's easy to prepare but totally impressive.

Provided by Platings and Pairings

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts (cut into strips)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespooons butter
1 onion (chopped)
1 pound cremini mushrooms (sliced)
2 cloves garlic (minced)
1 cup dry Marsala wine
8 ounces mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley (for garnish)
12 ounces dried fettuccine

Steps:

  • Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
  • To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. 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. Season the sauce, to taste, with salt and pepper and stir in the parsley.
  • 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. Serve the chicken and sauce over the prepared fettuccine and enjoy.

Nutrition Facts : Calories 980 kcal, Carbohydrate 78 g, Protein 56 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 238 mg, Sodium 349 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

MUSTARD CHICKEN



Mustard Chicken image

Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.

Provided by Juliet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g

CHICKEN IN MUSTARD SAUCE



Chicken in Mustard Sauce image

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).

Provided by Jacques Pépin

Categories     dinner, one pot, main course

Time 35m

Yield 8 servings

Number Of Ingredients 9

8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard

Steps:

  • Sprinkle the meat with the salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
  • Mix in the onion and continue cooking for one minute.
  • Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  • Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
  • Remove the meat to a serving platter and keep warm.
  • Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
  • Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  • Serve the chicken with the sauce.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE



Chicken With Mustard Mascarpone Marsala Sauce image

Make and share this Chicken With Mustard Mascarpone Marsala Sauce recipe from Food.com.

Provided by Evie3234

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
salt & freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup onion, chopped
1 lb cremini mushroom, sliced
2 tablespoons garlic, minced
1 cup dry marsala wine
1 cup mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons fresh Italian parsley, chopped, plus whole sprigs, for garnish
12 ounces dry fettuccine

Steps:

  • 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.
  • While the chicken cools, melt 2 tablespoons of butter to 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 and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. 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.
  • 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. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Nutrition Facts : Calories 807.2, Fat 29.8, SaturatedFat 12.1, Cholesterol 218.9, Sodium 440.2, Carbohydrate 72.1, Fiber 4.4, Sugar 5.4, Protein 52.3

Tips:

  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before serving.
  • If you don't have Marsala wine, you can substitute it with dry sherry or white wine.
  • For a richer flavor, use full-fat mascarpone cheese.
  • If you don't have chicken broth, you can use water instead.
  • Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This chicken with mustard, mascarpone, and Marsala sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, and the sauce is creamy and flavorful. With just a few simple ingredients, you can create a restaurant-quality meal in the comfort of your own home.

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