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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from My Mother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Kohler
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp olive oil
1 cup mushroom(s), fresh, sliced
1 pound uncooked boneless, skinless chicken breast, (four 4 oz pieces )
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup wine, Marsala variety
1 1/4 cup canned beef broth, reduced-sodium, divided
1 1/2 Tbsp cornstarch

Directions:
Directions:
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.

Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.

Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A favorite at our house.

 

 

 

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