Chicken with Mascarpone and Shallots
Total time: 45 minutes
I occasionally find a chicken recipe that leans more toward the decadent than the healthy and reserve it for a Saturday dinner (rather than a Monday). This is loosely based on a recipe I saw years ago in Cooking Light magazine. I cut the chicken breasts in half, but you can leave them whole if you prefer.
- 2 chicken breasts, boneless, skinless
- 3 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 2 tbs white wine
- 1 tsp dried thyme
- 2 slice Prosciutto (1.5 oz, 45gr)
- 4 shallots
- 4 cloves garlic
- 1 tbs olive oil
- 1 tsp dried parsley
- 2 bay leaves (laurel)
- 3/4 cup (6oz, 180ml) chicken broth
- 1/2 cup (4oz, 120gr) mascarpone
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- Mix mustard, vinegar, wine and thyme.
- Cut chicken breasts in half, the short way, and put in a small dish or larger zip-lock bag.
- Add mustard mixture and allow to marinade for at least 10 minutes, but up to an hour.
- Peel shallots and garlic, leave whole.
- Slice the Prosciutto.
- Heat oil in nonstick skillet.
- Add Prosciutto, shallots and garlic. Sauté over medium heat until all is slightly browned, about 10 minutes.
- Remove chicken from marinade and add to skillet. Reserve marinade.
- Sauté the chicken 5 minutes per side. (They won't really brown, but it starts them cooking.)
- Add the reserved marinade, parsley, bay and chicken stock.
- Stir to combine, cover, reduce heat slightly and simmer for 20 minutes.
- To finish:
- Remove chicken, shallots and garlic to a small platter and keep warm.
- Remove and discard bay leaves.
- Dissolve cornstarch in water. Stir cornstarch into stock to thicken.
- When hot and bubbling again, turn off heat and add mascarpone, stirring well.
- Spoon sauce over chicken and shallots, serve.