- 2 boneless, skinless chicken breasts
- 1 tablespoon Dijon mustard
- 2 tablespoons Marscarpone cheese
- 1/2 Cup chopped mushrooms
- 4 oz Marsala wine
- 2 oz chicken stock
- Salt and black pepper
Heat the large skillet over medium high heat for 3 minutes. Add chicken and put lid on ajar, cook chicken breasts approximately 4-6 minutes on each size (could be longer depending on size of the breast). Once chicken is browned on both sides, remove from pan.
Add wine, mustard, cheese, chicken stock and sliced mushrooms to the skillet; whisk vigorously until smooth and mushrooms are soften. If the sauce is too thick, add chicken stock to thin it out. Note: The sauce should coat the back of the spoon and slowly drop off.
Return chicken to the pan and let simmer for 2 minutes. Remove chicken from the pan and plate. Spoon sauce over the chicken and serve!
Note: If you don’t like mushrooms you can omit them from the recipe without compromising the flavor.