Orange Mascarpone Chicken

From: Italian

2 oranges

2 T Marsala or medium sherry

4 skinless chicken breasts

1/2 c. chicken stock

4 T. mascarpone cheese , room temperature (don't substitute with anything else or the texture will be wrong)

2 T. butter

1. Using a fine grater, zest one of the oranges (grate ONLY the orange part off the orange rind.)
2. Juice the zested orange and mix with the zest and marsala (or sherry.) Slice second orange into 4 rings, and cut the rings into 4 segments. Add to juice mixture.
3. Make slits in the chicken breasts and marinate in orange juice mixture for at least 30 min (could be longer.)
4. Melt butter in frying pan.
5. Saute chicken breasts until golden brown on either side.
6. Add marinade to the pan and boil for 20-25 min until chicken is fully cooked.
7. Remove from heat and stir in mascarpone cheese.
8. Adjust seasoning with salt and pepper. Put over low heat for 2-3 min to heat through (DO NOT BOIL).

This dish goes really well with sides of green beans and boiled new potatoes.