Easy Entertaining- Chicken with Mustard Marscapone Marsala

This is my favorite glammed up version of chicken Marsala. It's a Giada De Laurentis recipe that I came across a couple of years ago and it has become my go-to meal for entertaining since it tastes gourmet but comes together quick and it is very easy to double or triple the recipe for entertaining.  I play around with the mix-ins to give it a twist. Yum!

Total cooking time: 30 minutes
What you'll need:

1- 1 1/2 lbs chicken breast or tenderloins cut into chunks
1/4 lb proscuitto (optional)

1 box fettuccine

3/4 cup marscapone cheese

1-2 tablespoons dijon mustard

1 cup dry Marsala wine (the REAL stuff, not supermarket kind)

1 cup chopped onion
16 oz package baby bella or cremini mushrooms

Garlic
Butter

Olive oil 

First off get your pot of water on to boil and get everything nice and chopped up uniformly...

Next season the chicken with salt and pepper and add to heated oil in pan over medium-high heat. Cook until slightly brown and cooked thorough. Then transfer to plate.

Then melt a few pats of butter in the same pan and throw in your garlic, onions, proscuitto (if using), and mushrooms. Saute them together until softened, about 10 minutes.

Hit that pan with the Marsala wine and scrape up any brown pieces from the bottom. Let it simmer for 5 minutes or so.  

Next stir in the dijon mustard to taste- I like about 1 tablespoon of the grainy Grey Poupon kind.  Also stir in the Marascapone, and pop the chicken back into the pan.  Mix it all around to coat chicken and let the sauce thicken up a bit. Season with more salt and pepper. If you want here you can even wilt in a few handfuls of baby spinach to boost up the veggie component.

When the pasta is cooked, add some butter or olive oil to it and then top each serving with the marsala mixture and there you have it!

Oh- don't forget to serve with some good vino!!

Enjoy!