Mascarpone Cheese Sauce For Chicken Breasts Or Fish Food

MASCARPONE CREAM SAUCE

Steps:

• Melt butter in a suce pan over medium heat.
• Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
• Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
• Stir in the nutmeg.
• If needed, adjust the sauce's thickness with heavy cream.
• Season to taste with pepper.

CREAMY CHICKEN MARSALA RECIPE

Steps:

• Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and tent with foil.
• To the same skillet, add 2 tablespoons butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes. Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper and stir in the parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Serve the chicken and sauce over the prepared fettuccine and enjoy.

MASCARPONE CHEESE SAUCE (FOR CHICKEN BREASTS OR FISH)

Steps:

• Melt butter in a skillet. Add cornstarch, stirring constantly with a whisk until blended.
• Add the mascarpone cheese. Stir slowly while you add the dry white wine.
• When the cheese and wine is blended thoroughly, add the dried basil.
• Mix well and spoon sauce over the already cooked chicken breasts or fish fillets.

CHICKEN WITH MASCARPONE, CAPERS & LEMON

Steps:

• Preheat oven to 220C.
• Loosen skin on chicken breasts and put 2 Tbsp of the mascarpone under each one, brush with the oil and sprinkle with fennel seeds, lemon zest and the salt and pepper.
• Place in a baking dish and add the cherry tomatoes, capers and lemon juice.
• Bake for 20-30 minutes, or until chicken is cooked through.

CREAMY CAPER SAUCE

Steps:

• Combine mascarpone cheese and mayonnaise.
• Mix in heavy cream.
• Add remaining ingredients.
• That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig! You can make ahead and store in the fridge covered until ready to serve.

MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
• Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
• Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
• Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

CHICKEN STUFFED WITH HERBY MASCARPONE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
• Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
• Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE

Steps:

• With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
• Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
• Cook garlic until just golden in colour; remove from pan and set aside with the onions.
• Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
• Brown ground chicken, using about 2 tbsp oil, add oil as required.
• To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
• Stir constantly for 5 or 6 minutes, to blend flavours.
• Steam spinach until just wilted; remove from pan and squeeze dry.
• Chop spinach, coarse; add parmesan cheese, and mix together.
• Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
• Divide spinach mixture evenly, and spoon over chicken mixture.
• Top the mixture(s) with a slice of provalone.
• Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
• Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
• Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
• For the sauce: Melt butter in a pan
• Add corn starch, stirring constantly with your whisk, to blend.
• Add mascarpone cheese.
• Continue to stir with your whisk while slowly adding dry white wine.
• When cheese is blended thoroughly with the mixture, add fresh basil.
• Mix well and spoon sauce over finished chicken breasts.