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Photo Credit: Elizabeth Newman

Chicken with Mustard Mascarpone Marsala Sauce

10 MINPrep Time
40 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Chicken with Mustard Mascarpone Marsala Sauce



Prep Time

10 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Chicken with Mustard Mascarpone Marsala Sauce


  • 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


  1. 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.
  2. 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.
  3. 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 Serving Size
per serving
Amount/Serving % Daily Value
51 grams
36 grams
20 grams
Saturated Fat
8 grams
113 milligrams
782 milligrams
3 grams
4 grams
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5 reviews & comments

  • Author's avatar image
    Tracey H - Oct 31

    This was a lovely Sunday dinner. I added spinach and like the reviewer above only added 1/2 cup of wine & rest chicken stock and Use cream cheese. Fabulous!

  • Author's avatar image
    Dennis Diplacito - Jun 09

    Great comfort food! I doubled the mushrooms, added frozen peas and served it over potato gnocchi. I only had 1/2 cup of Marsala wine so added 1/2 cup of Pinot Grigio. A versatile and delicious dish.

  • Author's avatar image
    cheryl mauro - Jun 09

    I'm half Italian (southern) and half French & Irish, and you just hit all of my taste buds with this dish! We live in Italy (southern) most of each year, so I love giadzy for tasty recipes from you. Thank you!!! This one is nothing less than five stars…

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

    This is a delicious recipe! We enjoyed this for dinner this evening. Thank you Giadzy!üòç

  • Author's avatar image
    Diane Beitlich - Jun 09

    this was one of the first recipes of Giada’s that I made some 6 years go. I absolutely love it, a one pan meal that goes together in less than an hour.

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