Chicken with Mustard Marscapone Marsala Sauce

1 1/2 lbs. chicken breasts
Salt and freshly ground pepper
2 TB olive oil
5 TB butter, divided
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 TB minced garlic
1 cup dry Marsala wine
1 cup (8oz. ) Marscapone cheese
2 TB Dijon mustard
2 TB chopped fresh Italian parsley leaves, plus whole springs for garnish
12 oz. dried fettuccine or tagliatelle

Sprinkle chicken with salt and pepper.  Heat the oil in a large heavy skillet over high heat. Add the chicken and cook until just brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 TB of butter in the same skillet over medium-high heat, then add onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until mushrooms are tender, and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts into slices.  Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain. Toss the fettuccine with 3 TB butter and season to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over the top. Garnish with parsley and serve.

Submitted by Kamdyn