In Giada's version of Chicken Marsala, the chicken breasts are not pounded or coated in flour. She also adds Mascarpone cheese and Dijon mustard, which provide a rich, velvety creaminess and wonderful flavor. With only a few minutes of prep time chopping the onions, garlic and mushrooms, the chicken is then quickly sauteed, and the sauce comes together in a few more minutes while the pasta cooks. I used spinach fettuccine, but you could use any pasta you prefer. We all loved this!