Chicken Marsala

Chicken Marsala • 2 pounds boneless, skinless chicken breast • 1 pound portobello mushrooms (or mushroom of your choice) • 3/4 cup onions, diced • 3/4 cup dry marsala wine • 3/4 cup mascarpone cheese • 2 tablespoons minced garlic • Kosher salt and black pepper • 1/2 cup olive oil • Flat leaf (Italian) parsley 1. Put on your favorite Alexander Wang tee and put on "U Da Realest," and take a minute to zone out to the music before you start cooking 2. Heat non-stick skillet and add 1/4 cup olive oil 3. Season chicken on both sides with salt and pepper 4. Add chicken to pan and sear over medium-high heat for approximately 4 minutes on each side, until a brown crust has formed. DO NOT BURN!! 5. Remove chicken and set aside on a plate 6. Start "U Da Realest" from the top and get into the right headspace to finish up the meal 7. Add onions and remaining olive oil to the same pan, and cook until the onions are translucent, about 2 to 3 minutes 8. Add in mushrooms and garlic, and simmer until liquid almost evaporates 9. Pour in marsala wine, mix until half evaporates (approximately 4 to 5 minutes), and then mix in mascarpone. Adjust flavor with salt and pepper 10. Add half of the parsley to mix, and simmer the sauce on medium heat 11. Slice chicken breasts lengthwise and place into the sauce, then let cook until done (approximately 3 to 5 minutes) 12. Serve chicken with fettuccine, rice or pasta of your choice 13. Garnish with remaining parsley