I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.
- olive oil
- 2 -4 chicken breasts (see note above on servings)
- 2 -3 tablespoons butter
- 300 g mushrooms, sliced
- 3 green onions, sliced thinly
- 1⁄2 cup marsala wine
- 1 1⁄2 teaspoons instant chicken bouillon granules
- 1 cup water
- 1⁄2 lemon, juice of
- 1⁄2 cup cream
- 1 tablespoon basil, chopped finely
- 1 tablespoon cornflour
- parsley, to sprinkle over (optional)
- Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min’s a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.).
- Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min’s, add green onions, cook a further 2 Min’s.
- Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
- Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
- Return chicken to pan, simmer gently until chicken is heated through.
- To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.