15 Minute Chicken Marsala. . . Yes, Really

Jezski's Note:

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.

• Total Time: 15 mins
• Prep Time: 0 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

SAUCE

• 1 1/4 cups marsala
• 1/4 cup fresh lemon juice
• pepper
• 1 tablespoon cold water
• 2 teaspoons cornstarch
• chicken broth

Directions:

1. Dip chicken strips in a mixture of flour, salt, and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Chicken broth can be added if sauce is too thick. Port wine can be substituted for Marsala.