Chicken Marsala Without the Mess!
photo by Sandi From CA
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Marsala Sauce
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 cup marsala (dry, not sweet. Sometimes I use half white wine)
- 1⁄2 cup chicken broth
- 2 tablespoons cornstarch
-
Chicken
- 1 1⁄2 lbs chicken breast tenders
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- ground black pepper
directions
- Start by making marsala sauce. Heat butter in saute pan; add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
- Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
- Separately, whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
- Meanwhile, preheat grill to high heat.
- Toss raw chicken tenders with olive oil, salt and pepper (Note: if you are using regular size chicken breasts, cut them in half to make two long portions). Place chicken on hot grill and cook only 1-2 minutes each side.
- Place grilled chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
- **If you are making this meal for company, feel free to make ahead to this point. Then right before serving time, reheat it while you cook the pasta.
- Serve chicken over cooked pasta; garnish with parsley.
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Reviews
-
This is a very flavorful dish and very simple to make. I used all Chardonnay wine because I didn't have marsala, but it tasted delicious. I added a little more chicken broth than the recipe states, but that is the only change. I also used chicken breast tenders and they came out fork-tender after simmering in the sauce. I love grilling the chicken first, too. It was not messy at all!
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Easy is right, and very tasty! Next time, and there will be one of those, I'll either increase the sauce ingredients or spend less time on the reduction. I can imagine white wine being delicious in this recipe, too. All of your recipes look great and I look forward to trying more. Thanks for posting this!
RECIPE SUBMITTED BY
CookinDiva
Cincinnati, Ohio