Chicken Marsala

This is our "special dinner". Brent made it for me on Valentine's Day, I made it for him on Father's Day...you get the idea.

We love the Marsala sauce at Carrabba's and have been trying to find a recipe that comes close. I was flipping channels and saw Giada cooking this on "Everyday Italian" and grabbed a pen because it looked close. It's not nearly as good as Carrabba's, but we still really like it.

1 1/2 lb. cut chicken breasts

3/4 cup chopped onion

1 lb cremini mushrooms (the brown ones)

1 cup dry marsala wine

8 oz mascarpone cheese (I find this by the hummas and fancy cheeses)
2 tbsp chopped parsley

2 tbsp extra virgin olive oil

5 tbsp butter

2 tbsp minced garlic

2 tbsp dijon mustard

12 oz fettucini (I didn't serve it over pasta this time)

salt and pepper

Cook fettucini, drain, and toss with 3 tbsp of butter and salt and pepper. Set aside. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and brown 4 minutes per side, searing the chicken and locking in moisture. Transfer to a plate and cool slightly. I put the plate in the microwave (turned off) so it will keep warm while I do the rest. Melt 2 tbsp butter in the same pan over medium high heat. Add onion and saute 2 min. Slice mushrooms and add them to the onions along with the garlic. Saute 12 minutes. Add wine and simmer 4 minutes, or until it no longer smells like alcohol. Stir in mascarpone and mustard. Cut chicken into 1/3" thick slices and return it to the skillet. Simmer over medium low heat until cooked through and the sauce thickens - about 2 minutes. Stir in parsley and season with salt and pepper. Serve over fettucini or just by itself.