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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
4 boneless skinless chicken breasts
1-1/2 tsp. salt, divided
1/2 tsp. pepper
8 oz. sliced Baby Portobello mushrooms
1 shallot, chopped
1 cup Marsala wine
1 cup chicken broth
1 T. water
1 T. cornstarch
Directions:
Directions:
Heat oil over medium heat. Sprinkle chicken with 1 teaspoon salt and pepper. Cook in oil 6 to 8 minutes per side or until browned and cooked through. Transfer to plate and keep warm. To skillet, add mushrooms, shallot, and remaining 1/2 teaspoon salt; cook until softened, about 4 minutes. Add wine and broth; bring to boil, reduce heat and simmer. In small bowl, stir together water and cornstarch; whisk into sauce and simmer, whisking constantly until thickened, about 1 minute. Serve chicken topped with Marsala sauce immediately.

 

 

 

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