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Creamy Chicken Marsala with Mustard
This dish is highly recommended by our fearless leader: It is easy to eat after braces are adjusted, and it is rich in protein. I made it because I had a lot of cream cheese and chicken breasts. Also, it is quick.

Please read the whole recipe BEFORE you start!

Prepare the chicken

Combine the following ingredients:

  • 1 to 1½ lbs. boneless chicken breasts pounded so they are of even thickness, cut into strips.
  • ½ c. flour (I use Wondra flour. It does not clump so much.)
  • Salt and fresh ground pepper to taste
Coat the chicken with the flour and seasonings.

In a large sauté pan place

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter (or olive oil if butter is a problem)
Heat the butter and oil, brown the chicken strips about 4 minutes per side. Do not turn the chicken too soon or it will stick to the pan and tear apart. Remove chicken from pan.

Make the base for the sauce

In the same pan, add

  • 2 Tbsp. olive oil
  • 1½ c. shallots, chopped
  • 4 to 6 cloves garlic, mashed to a pulp
Cook shallots and garlic until just barely translucent then add
  • 1 lb. mushrooms, sliced (button, cremini, portobello or a mixture of any that you have).
Cook until the mushrooms are tender and most of their liquid is cooked away. Remove from the pan and place on the same platter as the chicken.

Deglaze the pan with

  • ¾ c. white wine
  • ½ c. DRY Marsala wine
Cook and scrape the bits up off the bottom of the pan, two to three minutes on MEDIUM HIGH HEAT.

Finish the preparation

Lower the heat and add

  • 3 oz. cream cheese, very soft, cut into pieces
  • 1 heaping Tbsp. Dijon mustard
Use a whisk to completely incorporate the cheese and mustard into the liquid.
Cook about 5 minutes on low heat. If the sauce seems too thick, add some chicken broth or pasta water*. Return the chicken and vegetables to the pan to cook through. Check for salt and pepper. Meanwhile cook
  • 1 to 1½ lbs. linguini or fettuccini according to according to package directions.
When the pasta is done, drain and combine with the chicken mixture. Serve on a warm platter.

Serves 4 to 6.

Notes:

  1. If you want to throw all caution to the winds, add 2 Tbsp. butter and some parsley or chives in the last minute of cooking.
  2. I like to add a cup of frozen peas or 2 c. broccoli to the sauce with the chicken.
  3. You can take some of the work out of the recipe by using CHICKEN TENDERS. They are already cut into strips.
  4. You can soften the cream cheese on a piece of waxed paper placed in the microwave for 20 to 30 seconds.

    5. * If the sauce gets too thick, just add some of the pasta water, ¼ to ½ c., just before you drain the pasta.

    A Cookie Lady Recipe

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