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.

 Ingredients:

• 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

 Instructions:

• 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.