chicken marsala with mascarpone and crispy skin

How To Make chicken marsala with mascarpone and crispy skin

• Step 1
  Season the chicken with the salt. Add the oil to a large heavy skillet. Brown the chicken skin side down in batches of two to get the skin golden brown and crisp.
• Step 2
  Pull the skin off and turn the skin over to brown the other side.
• Step 3
  Set the skin aside on a paper towel and season with salt.
• Step 4
  Remove the chicken and add the other two chicken thighs, and repeat the process.
• Step 5
  Cut the chicken from the bone into strips. Don't worry if it's not done. Set aside.
• Step 6
  Add the butter to the same pot and add the onions, and cook for 3 minutes.
• Step 7
  Add the mushrooms and garlic and cook for about 10 minutes.
• Step 8
  Add the wine and simmer for about 4 minutes.
• Step 9
  Stir in the mascarpone and mustard.
• Step 10
  Add the chicken pieces back in and cook until the chicken is all cooked.
• Step 11
  Make the linguine in salted boiling water and drain once done.
• Step 12
  Chop the crispy skin into pieces.
• Step 13
  Serve the linguine with the sauce over top and top with Parmesan cheese, basil, and crispy skin. Swirl a little finishing oil if desired.
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