Chicken marsala with mustard and mascarpone from Giada's Family Dinners by Giada De Laurentiis

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Notes about this recipe

  • AllieTaylor on August 20, 2025

    Stupidly, I tried to make this with chicken thighs instead of skinless boneless thighs. Don’t. I was right that the chicken cooks through in the time it takes for the mushrooms and the sauce but the recipe needs the chicken to be in small-ish pieces, and on the bone is a pain. Also, be careful if making ahead and reheating; it’s a bit of a bear to get it just right. I had to add a bit of cream right at the end to smooth out the sauce and make enough for the pasta. By mistake, I picked up half-fat mascarpone (and was cursing my lack of attention) but in fact it didn’t make any difference. The mushrooms are fab!

  • Lnevva on December 31, 2014

    cook slowly or else chicken gets too tough; sauce is great

  • Kfaber on September 24, 2013

    This is a family favorite. The mascarpone adds a nice richness to the sauce but is not too heavy.

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