Noodles and chicken in Marsala sauce with mascarpone

Ingredients:

• 700 g skinless and boneless chicken breasts, cut each crosswise into 3 pieces
• 2 tbsp. l. olive oil
• 70 g butter, divided
• 3/4 cup chopped onion
• 450 g chopped champignons
• 2 tablespoons of crushed garlic
• 1 cup dry Marsala
• 1 tbsp. (220 gr.) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tbsp chopped fresh parsley + whole sprigs, for serving
• 340 g dry fettuccine pasta

Preparation:

1. Season the chicken with salt and black pepper. Heat the olive oil in a large, heavy-bottomed skillet over high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate and let cool slightly.
2. While the chicken is cooling, melt 2 tablespoons of butter in the same skillet over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft and all the juices have evaporated, about 12 minutes.
3. Add the wine and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard.
4. Slice the chicken breasts crosswise into 0.8 cm thick slices. Return the chicken and any juices to the skillet. Cook, uncovered, over medium heat until the chicken is cooked through and the sauce has thickened slightly, about 2 minutes. Stir in the finely chopped parsley. Season the sauce with salt and pepper to taste.
5. Meanwhile, bring a large saucepan of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons butter and season with salt and pepper to taste. Divide the pasta among bowls. Spoon the chicken and sauce on top. Garnish with parsley sprigs and serve.