Chicken in Cherry Marsala Sauce

READY IN: 20mins
Recipe by KelBel

From Cooking Light, September 2005. A nice twist on chicken marsala. Can substitute dried cranberries for the cherries and veal for the chicken.

Top Review by Kim12469

Very good! My only alterations were I diced up the chicken breasts and tossed them in some flour, poultry seasoning, salt and pepper before sauteing. I'll be making this again!

Ingredients Nutrition

Directions

  1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
  3. Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
  4. Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat.
  5. Serve with brown rice.

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