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Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Treasured Recipes, 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:  
4 Chicken breasts
½ Pounds Baby Portobello mushrooms
¾ Cup Marsala wine (dry)
¼ Cup Chicken stock
¼ Cup White onion (or shallot)
4 Tablespoons Olive oil
3 Tablespoons Corn starch
2 Tablespoons Heavy whipping cream
2 Tablespoons Unsalted butter
½ Teaspoon Salt
½ Teaspoon Roasted garlic (See Miscellaneous for the recipe)
¼ Teaspoon Black pepper
⅛ Teaspoon White pepper
5-6 Sprigs Fresh thyme
Ground savory
Wondra© flour
Directions:
Directions:
Thaw chicken breasts, clean and dry. Heat large skillet with two tablespoons of olive oil. Dust chicken breasts with salt, pepper, ground savory, and Wondra flour. Sauté on medium heat until breasts are cooked through. Remove from pan.

While chicken is cooking, finely dice onion and roughly chop mushrooms. Once the chicken is removed from the pan, add remaining two tablespoons of olive oil and add in onions and mushrooms. Add in roasted garlic (I use pre-roasted garlic, but you can substitute one clove of fresh garlic, finely minced). Add salt, black pepper, and white pepper. Sauté until all moisture has boiled off from mushrooms, no more than five minutes. Add in marsala wine and simmer until reduced to about a third of the liquid remains, Once wine has cooked down, add in chicken stock and heavy cream. Let simmer an additional five minutes.

Sauce will be slightly thin. Create a slurry by combining three tablespoons of corn starch and three tablespoons of cold water in a separate bowl. Stir thoroughly and add to pan. Stir continuously until sauce thickens. Add in two tablespoons of butter and swirl to create a silky textured sauce. Remove leaves from five to six sprigs of thyme and add to pan. Replace chicken breasts to pan and baste in the sauce for a few minutes to finish cooking.
Personal Notes:
Personal Notes:
Best served with mashed potatoes, or see recipes for parsnip purée and/or green bean casserole.

 

 

 

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