Chicken Smothered in Marsala Dijon Sauce

                                                                                                                     


2 Thess.2:11-12

11 Therefore God sends them a strong delusion, so that they may believe what is false,
12 in order that all may be condemned who did not believe the truth but had pleasure in unrighteousness.

10 boneless skinless chicken tenderloins
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped leeks
2 tablespoons minced garlic
1 cup dry Marsala wine
1 /2 cup mascarpone cheese
2 tablespoons Dijon mustard
1/2 teaspoon tarragon
2 tablespoons fresh basil
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. I like to use smoky salt. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 2 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the leeks and saute until tender. Add garlic. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.  Add the chicken back in. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly. Stir in the chopped basil and tarragon.  Season the sauce, to taste, with salt and pepper.

Place fettuccine in pot of salted water 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. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with fresh basil and serve.