I didn't until we attended the Iron Fork. I had a sample that I couldn't stop thinking about. Alas, I sought out recipes.
I may go as far as to say that this dish was the best we've ever made in our kitchen. But with a meal this opulent, there should be no leftovers. This is what we like to call "sometimes" foods and not eat it everyday like nobody's watching....which I might have done just a little. Marscapone? I'm useless in resisting it. By the end, I had to throw it out. I just couldn't have it for the third time in three days.
I used to hate white dairy. I drank Tab out of my baby bottle, I'm sure. I've never tasted cereal and milk. I used to make my mama order pizza with no cheese.
I started my backslide at 19 in an Outback Steakhouse. I had butter on a baked potato and it was a religious experience.
I still have some standards; I will never ever willingly eat mayo or sour cream.
So if you have some arteries you care to clog, here's a fine way to do it:
Giada's Chicken with Mustard Marscapone Marsala Sauce (with sauteed kale)
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine (we used a very dry Marsala)
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard--I used whole grain mustard--somehow ran out of dijon
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Exercise restraint: ONLY TURN THE CHICKEN OVER ONCE. This makes a nice crust on the chicken. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter in the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the 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 crosswise into 1/3-inch-thick 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 fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain.
Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. (I add whatever cheese I'm going to add at this point before the sauce is added. A little tip I picked up from Lynne Rossetto Kasper). Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.