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Saturday, June 27, 2015


Once again, this recipe was found in my archives of computer print outs, magazine tear outs and newspaper clippings that I've collected over the years.  So, it was definitely time to give it a try!  And let me tell you, it was well worth the wait.
A wonderful combination of flavors, I served it with some flavored angel hair pasta and a beautiful tossed salad.  So yummy!


1 lb. chicken or turkey breast
1 Tbsp. olive oil
1 Tbsp. butter
½ cup chopped onion 
1 cup sliced cremini mushrooms
*3 cloves garlic, minced
2/3 cup marsala wine
2 Tbsp. Dijon mustard
1/3 cup mascarpone cheese
2 Tbsp. minced fresh parsley

*personally I don't like when foods are overwhelmed with garlic, I cut way back on this so I could also taste the marsala and dijon. 


Heat the oil and butter in a large skillet over medium high heat.  Cook the chicken or turkey until fully cooked.  Remove from the skillet.  Add the onion and saute until tender, approximately 2 minutes.

Add the mushrooms and saute for 5 minutes, stirring frequently.  Add garlic and stir for 30 seconds, until fragrant. 

Add wine and bring mixture to a simmer for a few minutes until slightly reduced.  Stir in the dijon mustard.  Add the mascarpone cheese and stir until it has melted and the sauce is well blended.  Add the cooked meat.  Stir to combine all ingredients.  Simmer for a few minutes so the meat has warmed through.  Stir in fresh parsley and serve.


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