Grab your favorite skillet for this classic favorite, Chicken Marsala.
Chicken Marsala
2015-09-24 01:18:14
serves 4 to 6
Ingredients
- ¼ cup olive oil
- 4 (9-ounce) boneless skinless chicken breasts
- 1½ teaspoons salt, divided
- ½ teaspoon ground black pepper
- 1 (8-ounce) package sliced baby portobello mushrooms
- 1 shallot, chopped
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
- In a large skillet, heat oil over medium heat. Sprinkle chicken with 1 teaspoon salt and pepper. Add chicken breasts to pan, and cook for 6 to 8 minutes per side or until browned and cooked through. Transfer chicken to a plate, and keep warm.
- To skillet, add mushrooms, shallot, and remaining ½ teaspoon salt; cook until softened, about 4 minutes. Add wine and broth; bring to a boil, reduce heat, and simmer. In a small bowl, stir together 1 tablespoon water and cornstarch; whisk into sauce, and simmer, whisking constantly, until thickened, about 1 minute.
- Slice chicken and top with mushroom sauce. Serve immediately.
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