I received this recipe from a family friend at my bridal shower and I have been making it for guests ever since. The combination of Marsala wine, Dijon mustard, and Mascarpone make a delicious broth. I typically serve this over brown basmati rice. Perfect for a cold winter evening.


  • 1 1/2 lbs. chicken cutlets (I use thin-sliced), cut each piece in three
  • 2 tbsp. EVOO
  • 5 tbsp. butter, divided
  • 3/4 c. chopped onion
  • 1 lb. sliced mushrooms
  • 2 tbsp. minced garlic
  • 1 c. Marsala wine
  • 8 oz. Mascarpone cheese
  • 2 tbsp. Dijon mustard


Sprinkle chicken with salt and pepper. Brown chicken in hot oil, about 4 min. on each side. Transfer to plate. Melt 2 tbsp. butter in same skillet over medium-high heat, add onion and saute until tender, about 2 min. Add mushrooms and garlic and saute until mushrooms are tender and the juices evaporate about 12 min. Add wine and simmer until it is reduced by half, about 4 min. Stir in mascarpone and mustard. Cut chicken 1/3 ” thick slices. Return chicken and any accumulated juices to skillet. Simmer, uncovered, over medium-low heat until chicken is cooked through and sauce thickens slightly, about 2 min. Stir in chopped parsley (if desired). Season sauce with salt and pepper and serve over pasta or rice.