we're on our third or fourth gorge with this recipe - it's pretty darn simple and really good:
(originally attributed to Giada De Laurentiis)
roughly one pound of chicken - breast or whatever you prefer. cut into large chunks, salt, brown in (olive) oil - get a nice color but do not cook through - pink/super rare in the middle is best.
remove the chicken from the pan, add one cup medium chopped onion - I like to use 50:50 yellow onion and leek - salt a bit; saute until translucent.
add 2-3 cloves finely diced garlic.
chop slice (I meant...) and add one pound of (edit: sliced) cremini mushrooms; no substitutes! it's a major flavor to the dish.
salt pepper lightly, when the onion+mushroom mix is about out of liquid, add one cup dry (Florio) marsala
reduce by half then add 2-3 tablespoons Dijon mustard + 8 ounces by weight mascarpone cheese.
stir to incorporate, reduce heat, cut chicken chunks to bite size, add back to pan.
simmer at a low heat until the chicken has warmed through.
I like it served over fettuccine - but other pasta per preference.
it's about a 40 minute start to eat dish - 10 minutes chicken prep&brown; 20 minutes for the onion&mushroom mix; 10 minutes to heat through.
one pound of mushrooms will make enough for two plus a left over lunch on toast.
