CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE (NO FLOUR)
Giada's fantastic recipe over on Foodnetwork.com has no nutrition info unfortunately, and I wanted to have this in my "Plan to Eat" menu, so bringing it over here again. Also, since I am trying to do more and more complete meals in the preparation, I have added a side dish to this as well, and left out the Fettuccini because we are doing lower carbs. One of the beautiful things about this original before I doctored it, is that it doesn't require you to dredge the chicken in flour. She obviously has some great videos for the preparation on the original site. https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096 Be sure in your preparations you always use fresh ingredients, such as the parsley. I tend to leave out the ingredient level descriptions on the original sites as they don't give you proper nutritional values, which is why I reproduce so many recipes here. https://www.plantoeat.com/ref/da49b1fdd7
Provided by David Hawkins
Categories Poultry
Time 50m
Yield 6 cutlets, 6 serving(s)
Number Of Ingredients 23
Steps:
- Directions.
- Preheat oven to 400.
- Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
- Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
- Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
- Stir in milk and flakes, stirring until desired consistency do not whip.
- Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
- On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
- https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
- 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.
- This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
- 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.
- Serve all ingredients together.
- Pairs well with Chardonnay.
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Kakinda Reagan
[email protected]This recipe is a great way to use up leftover chicken. The sauce is creamy and flavorful, and the chicken is heated through evenly. I would definitely recommend this recipe.
Andre Ford
[email protected]I've made this dish several times and it's always a hit. The chicken is always cooked perfectly and the sauce is so creamy and flavorful. I love serving this dish with roasted vegetables.
Niaar Ahmed
[email protected]This dish was easy to make and turned out great! The chicken was tender and juicy, and the sauce was creamy and flavorful. I would definitely make this again.
Mahammad Hanif
[email protected]I'm not a big fan of chicken, but this dish was amazing. The sauce was rich and creamy, and the chicken was cooked to perfection. I would definitely recommend this recipe.
Bukenya Shafic
[email protected]This recipe is a keeper! The chicken was moist and flavorful, and the sauce was creamy and delicious. I will definitely be making this again.
Ishmeal Afrifah
[email protected]This dish was a bit bland for my taste. I would add more spices next time.
Billy Calahan
[email protected]I love this recipe! The chicken is always cooked perfectly and the sauce is so creamy and flavorful. I always get compliments when I make this dish.
Kashif110 Chandio
[email protected]This was a delicious and easy-to-make dish. The chicken was tender and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Noline Ndlovu
[email protected]The sauce was a bit too sweet for my taste, but the chicken was cooked well. I would try this recipe again with a different sauce.
samantha salmon
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the sauce and the chicken was cooked to perfection. I will definitely be making this again.
Shawn Barker
[email protected]This dish was easy to make and turned out great! The sauce was delicious and the chicken was cooked evenly. I would definitely recommend this recipe.
Kelli Fish
[email protected]The chicken was juicy and tender, and the sauce was rich and creamy. I loved the combination of flavors in this dish. It was a perfect meal for a special occasion.
Biplob Talukder
[email protected]This chicken dish was a hit with my family! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.