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Provide boneless skinless chicken breasts, each breast cut crosswise into 3 pieces.
You need to prepare Salt and freshly ground black pepper.
Prepare olive oil.
Prepare butter, divided.
Provide chopped onion.
You need to prepare cremini mushrooms, sliced.
Prepare minced garlic.
You need dry Marsala wine.
Prepare mascarpone cheese (I used quality cream cheese).
You need chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.
Use Dijon mustard (possibly more, but taste it when it's ready).
You need dried fettuccine (I used Egg Noodles).

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly..
Wile the chicken cools, melt 2 tablespoons of butter in the same skillet over medium­ high heat then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender about 12 minute..
Add the wine and simmer until it is reduced by half,  about 4 minutes. Stir in the Mascarpone (or cream cheese) and mustard. Cut the chicken breasts crosswise into 1/3­ inch ­thick slices..
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. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
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. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper..
Add the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

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