DIRECTIONS:

"Cut chicken breasts crosswise into 3 pieces. Sprinkle with sale and pepper. Heat half the olive oil and half the butter in a large skillet over high heat. Add the chicken and cook 4 minutes per side until brown. Remove chicken from pan and set aside to cool.

While chicken cools, heat the remaining olive oil and butter in the same skillet over medium heat, then add the onion and saute 2 minutes until tender. Add the mushrooms and garlic and saute 12 minutes until the mushrooms are tender and the juices evaporate. Add the wine and simmer 4 minutes until it is reduced by half. Stir in the mascarpone and mustard. Cut the chicken breasts into slices 1/3"" thick. Return the chicken to the skillet and simmer, uncovered, for 2 minutes over low heat until chicken is cooked through and sauce thickens slightly.

Serve over cooked fettuccine, garnished with parsley."