This #mcm is not ‘man crush monday,’ it’s Mascarpone Chicken Marsala, which is better because it’s food and food is better than men. Just stating facts. The addition of mascarpone adds a richness and smoothness that enhances the dish and takes it to the next level.

Now there’s no wrong way to eat chicken marsala…but the best way is with mashed potatoes. Again: facts.

Mascarpone Chicken Marsala Recipe

La Faguette

I love a sweet and savory dish, and this Mascarpone Chicken Marsala delivers it, honey!!!

5 from 3 votes

Tried this recipe?Tag @la_faguette_ on Instagram!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 2 people

Ingredients

  

1x2x3x

• ▢ ½ cup all-purpose flour
• ▢ 2 chicken thighs, pounded flat***
• ▢ 4 Tbsp unsalted butter, divided
• ▢ 3 Tbsp shallot, minced
• ▢ 1 Tbsp garlic, minced
• ▢ 8 oz. baby bella mushrooms (or equivalent), sliced
• ▢ ⅔ cup marsala cooking wine
• ▢ ⅔ cup heavy cream
• ▢ ⅔ cup chicken stock
• ▢ 1 tsp lemon zest
• ▢ ½ tsp dried thyme
• ▢ ¼ tsp red pepper flake (optional)
• ▢ ¼ cup mascarpone cheese
• ▢ olive oil
• ▢ kosher salt
• ▢ black pepper

Instructions

 

• In a shallow bowl, dump in your flour.
• Season both sides of pounded thighs generously with salt and pepper.
• Dredge seasoned chicken in flour, patting down to make sure flour sticks.
• Heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
• Once butter is melted and oil is shimmering, drop floured, pounded cocks in pan and cook until bottoms are golden brown. Flip and repeat.
• Remove chicken from pan and set on a paper towel-lined plate to rest. Set aside. Do not clean the pan!
• In same pan, melt remaining 2 tablespoon of butter. Sauté mushrooms until they shrink and most of their waters have cooked out, a couple minutes.
• Add shallot and garlic to mushrooms and cook an additional 2 minutes.
• Add onto mushroom mixture the marsala, cream, stock, zest, thyme, and red pepper flakes. Cook for 15 minutes.
• Plop in the mascarpone and whisk to combine. Add chicken back in until warmed through, a few minutes. The flour from the chicken will help thicken the sauce a little, but for the most part its a thinner sauce and it's supposed to be!
• My favorite way to eat this amazing dish is with a side of my MASCARPONE MASHED POTATOES, just like at The Olive Garden, the way god intended it to be eaten. You will not regret this decision.

Notes

JUST THE TIPS!

1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!

2.) I’m a sauce whore, that’s why I put the serving at 2 people. This dish can probably serve 4. Depends on how much you like it wet. 

*** best way to pound chicken out is to seal it in a ziploc bag and use a rolling pin as opposed to a meat mallet. A rolling pin is less likely to break through the bag and splash chicken juices. 

69.) OMG DID YOU MAKE THIS?!? 

Tag @la_faguette_ on Instagram and hashtag it #lafaguette !

Keyword chicken marsala with mascarpone, dinner in under an hour, easy italian dinners, quick weeknight meals

Tried this recipe?Let us know how it was!

SAUCE CONSISTENCY:

For a thicker sauce: add 1 teaspoon of flour at a time at the very end, whisking it in, and letting it cook for a few minutes.

If you end up getting too excited and adding too much flour (I’ve totally done this), thin it out with some cream or stock.

OTHER WAYS TO ENJOY CHICKEN MARSALA:

2nd favorite way is over egg noodles.

3rd favorite way is over spaghetti/linguine/fettuccini/lamborghini/dry martini.

EQUIPMENT:

Stainless Steel Pan!
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Chef Knife!
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Cutting Boards!
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The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!