Creamy Chicken Marsala

I tweaked a recipe I found online...so tasty! If you like Chicken Marsala, you'll love this! So rich and creamy. Serves 4.

Creamy Chicken Marsala

4 skinless, boneless chicken breasts, cut in half length-wise
1/2 c flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 Tbsp butter, divided
1/2 large sweet onion, chopped
1 c shiitake mushrooms, cut in half
1 c oyster mushrooms, cut in half
1 c cremini mushrooms, cut in half
1 12-oz package fettuccine noodles
2 Tbsp butter
2 Tbsp minced garlic
3/4 c Marsala wine, or chicken broth
1 8-oz container mascarpone cheese*
1 1/2 Tbsp Dijon mustard
1 c chicken broth
3 Tbsp chopped fresh flat-leaf parsley

1. Place chicken breasts between saran wrap and pound with the smooth side of a meat mallet to about 1/4" thick.
2. Whisk flour, paprika, cayenne pepper, salt and pepper in a shallow bowl; coat each chicken breast.
3. Heat olive oil and 1 Tbsp of the butter in a large skillet over medium heat until butter gives of a slightly toasted scent; fry the chicken until brown on both sides, about 3 minutes per side. Set aside. Melt 1 more Tbsp butter in skillet and add onions; cook until translucent, 4-5 minutes. Stir in the mushrooms and garlic and cook 10 minutes.
4. Meanwhile, cook noodles according to package directions, adding salt and a dash of oil to sauce pan; stir while cooking to prevent noodles sticking together. Once cooked, drain and add to a medium bowl; stir in 2 Tbsp butter until melted. Season with salt and freshly ground pepper; keep warm.
5. Pour Marsala wine or chicken broth into mushroom mixture and stir. Turn heat to high and stir until half the liquid evaporates, about 3 minutes. Stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; then place cooked chicken breasts into the sauce. Cook until chicken juices run clear and sauce has thickened, about 5 minutes. Stir in parsley and serve over buttered fettuccine.

* OR you can combine 8 oz cream cheese, 1/4 c heavy whipping cream, and 2 1/2 Tbsp sour cream. Measure out 1 cup.