Chicken Marsala

1 1/2 lb chicken breast cut into pieces-about 2" sprinkle with salt and pepper
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley


Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper

I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.

you can put this over pasta or rice