Prep 0 mins
Cook 15 mins
Well, OK, maybe 17 minutes. But quick and GOOD! A vintage recipe, meaning I don't remember WHERE I got it! But it was a while ago.
- 3 tablespoons flour
- 1 dash salt and pepper
- 1 lb chicken breast, boneless, skinless, cut into strips
- olive oil
- 6 ounces mushrooms, sliced (portabella or other)
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 1⁄4 cups marsala
- 1⁄4 cup fresh lemon juice
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- chicken broth
- Dip chicken strips in a mixture of flour, salt, and pepper.
- Heat 1 tablespoon of olive oil in large non-stick skillet. Cook chicken strips, adding more oil if necessary, about 6 minutes. Transfer chicken to a platter and keep warm.
- Wipe skillet clean and add another tablespoon of oil and heat over medium heat. Add mushrooms, shallots, and garlic. Cook stirring occasionally, until mushrooms are lightly browned, about 3 to 5 minutes.
- Stir the wine, lemon juice, and pepper together and pour into mushroom mixture. Add chicken and continue cooking until chicken is heated through, about 3 minutes.
- Make a slurry of cornstarch and water, mix well and pour into chicken-mushroom mixture and still til sauce thickens about 1 or 2 minutes.
- Chicken broth can be added if sauce is too thick. Port wine can be substituted for Marsala.