I realized this afternoon as I was going through my refrigerator that I had a container of mascarpone pleading to be used… So I decided that I would make a ‘chicken and broccoli marsala’ dish simmered in a mustardy mascarpone sauce served over organic brown rice.
What a hit! The tang and creaminess from the mascarpone offered a wonderful balance to the chicken and broccoli. I pan-seared cut-up chicken breast that I seasoned with salt and red pepper till browned. In the same pan, I sautéed onion and garlic till softened. Then I added some marsala wine and reduced slightly, once reduced I added the mascarpone and some mustard powder and stirred until smoothed and incorporated. The chicken was then added back into the pan and cooked through and at the last minute, I tossed in broccoli that I quickly blanched to not overcook. I draped the chicken over light and nutty brown rice and dinner was served. Easy, elegant and just the right amount of spice from the mustard mascarpone sauce. I’m glad I made extra, because I’m definitely going back for more tomorrow!!
at a low simmer…