Chicken Marsala

chicken-marsala

Grab your favorite skillet for this classic favorite, Chicken Marsala.

Chicken Marsala
serves 4 to 6
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Ingredients
  1. ¼ cup olive oil
  2. 4 (9-ounce) boneless skinless chicken breasts
  3. 1½ teaspoons salt, divided
  4. ½ teaspoon ground black pepper
  5. 1 (8-ounce) package sliced baby portobello mushrooms
  6. 1 shallot, chopped
  7. 1 cup Marsala wine
  8. 1 cup chicken broth
  9. 1 tablespoon water
  10. 1 tablespoon cornstarch
Instructions
  1. 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.
  2. 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.
  3. Slice chicken and top with mushroom sauce. Serve immediately.
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