Chicken with Mustard, Mascarpone, Marsala Sauce

I wanted to try making a chicken Marsala dish for dinner and found this recipe from Giada on the Food Network. It's Chicken Marsala with a twist and is delicious! Tim said I could add it to the recipe rotation. I made a few alterations from the original and will give you my version of it =D

Chicken Marsala, with Mascarpone and Mustard
Serves 2-4 depending on portion size

2 Boneless, skinless chicken breast
1/2 cup of flour
salt and pepper
2 Tablespoons Olive Oil
5 Tablespoons Butter, divided
1 Shallot, chopped
1 pound cremini mushrooms, sliced
2 Tablespoons minced garlic
1 1/2 cups Marsala wine
1 cup (8ounces) mascarpone cheese (comes in a little tub)
2 Tablespoons Dijon mustard
2 Tablespoons chopped fresh Italian parsley
1/2 bag (about 6 ounces) fettuccine or whatever pasta shape you feel like

Mix the 1/2 cup of flour with salt and pepper. Cut the chicken breast in half, lengthwise(butterflied), so you end up with 4 thinner breast pieces. Coat the chicken breast with the flour. Heat the oil and 1Tablespoon of butter in a large heavy skillet over high heat. Add the chicken and cook just until brown on both side. Transfer the chicken to a plate and set aside.

Once the chicken is removed from the pan, melt 2 Tablespoons of butter to the same skillet over medium-high heat, then add the mushrooms. When the mushrooms are about half-way done add the shallots. Saute until the mushrooms are tenders and the juices evaporate, then add the garlic and saute for another minute more. Add the wine and simmer until it is reduced to about half. Stir in the Mascarpone and mustard. Now you can either put the chicken breast in whole or slice each breast crosswise and then add them to the sauce. I put mine in whole. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly. Stir in the chopped parsley. Season the sauce with salt and pepper.

Meanwhile, bring a pot of salted water to a boil. Add the past and cook, stirring occasionally. Drain. Toss the pasta with remaining butter(I forgot to do this part and it was fine, if you want to cut down on the butter). Swirl the fettuccine or place the pasta onto serving plates. Spoon the chicken and sauce mixture over the top. Voila!