Chicken with Mustard Marsala and Mascarpone sauce

It was a beautiful evening, but a shame our back yard is in such a mess that we can’t actually sit out and enjoy the weather. So while hubby tended to the garden, I made another Giada recipe

I modified the recipe only slightly to make use of the ingredients in my fridge.


  • 4 chicken thighs, skinned and de-boned (would use chicken breast next time, less fat)
  • 200g chestnut mushrooms, chopped
  • 2 shallots, chopped
  • 2 cloves of garlic, minced
  • 3 tbsp butter
  • 125g mascarpone
  • 1/2 cup Marsala
  • 1 1/2 tbsp dijon mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp dried italian seasoning
  • salt and pepper to taste
  • olive oil
  • 200g dried linguine


  1. Heat some oil in a skillet and brown the chicken pieces for 2 minutes on each side. Transfer to a plate
  2. Add 1 1/2 tbsp butter onto the skillet and saute the onions for 2 minutes until fragrant
  3. Add the minced garlic and cook for 20 seconds before tossing in the mushrooms. Leave to cook for about 3 minutes
  4. Turn the heat down low and pour in the Marsala wine, and leave to reduce to half. The mushrooms should be soft at this stage (this took me about 7 – 86 minutes)
  5. Add in the mascarpone and mustard and mix well into the sauce using a rubber spatula
  6. Transfer the chicken back into the skillet, add in the dried herbs and leave to cook under low heat for about 5 minute
  7. Season with salt and pepper and remove from the heat
  8. Cook the linguine as per the instructions on the pack. Drain and toss with some butter
  9. Serve the linguine into bowls and top with the chicken in mustard, marsala and mascarpone sauce

The sauce was very rich, creamy and absolutely delicious. It isn’t something I’d cook everyday, but the recipe is definitely a keeper.


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