Petti di pollo con salsa al mascarpone
Chicken breasts in mascarpone sauce

About This Recipe

Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my chicken breasts in mascarpone sauce for you to enjoy.

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double cream – it doesn’t have quite the same flavour or texture, but it will do the job.

TwitterFacebook

6

Serves

9

Ingredients

Chicken

Main Ingredient

Poultry Dishes

Type

Ingredients

  • 1 large onion, peeled and roughly chopped
  • 6 tablespoons chilli-flavoured olive oil
  • 2 x 400g tins chopped tomatoes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 250g mascarpone cheese
  • 10 fresh basil leaves, roughly chopped
  • 6 large boneless chicken breasts, skin on
  • to taste salt and white pepper

Weight Converter

Found in This Book

Feast your eyes on the finest chicken breasts in mascarpone sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 180°C/gas mark 4.

In a medium saucepan, fry the onion in 4 tablespoons of chilli oil for 5 minutes, stirring occasionally.

Pour in the tomatoes with the salt and sugar, bring to the boil and simmer very gently for 10 minutes with the lid on, then 10 minutes with the lid off. Stir occasionally with a wooden spoon.

Take the saucepan off the heat and blitz until smooth with a hand blender. Stir in the mascarpone with the basil and set aside.

Season the chicken breasts well with salt and pepper. Heat the remaining chilli oil in a large frying pan and fry the chicken on a high heat on both sides until golden brown. Don’t move the chicken around or it won’t take on any colour.

Pour the sauce into an ovenproof dish then place the chicken breasts, skin side up, on top and cook in the oven for 30 minutes or until the chicken is cooked through. Serve with roasted new potatoes and green beans of your choice.

Once you’re done, simply sit back and enjoy your chicken breasts in mascarpone sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pasta salad with walnuts and Gorgonzola cheese

View Recipe

Next Recipe

Braised scallops with peas and sun-dried tomatoes

View Recipe

Discuss This Recipe

More RecipesGet Inspired

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Ravioli con salmone e ricottaRavioli filled with Smoked Salmon & Ricotta

When I was a child, eating smoked salmon was always a massive treat because it was so expensive. It's cheaper now, but still fantastic. Just take care when seasoning the dish because the salmon is already salty.

6

Serves

9

Ingredients

Salmon

Main Ingredient
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe