Drunken Chicken Marsala with Mushrooms and Tomatoes

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Recipe Ingredients

  • 16 ounces Cremini Mushrooms, sliced
  • 3 tablespoon Butter, divided
  • 2 cloves Garlic Cloves, minced
  • 1 cup Marsala
  • 1 teaspoon Corn Starch
  • 1 tablespoon Water, cold
  • 2 tablespoon Heavy Cream
  • 1/2 teaspoon Salt
  • 2 pound Chicken Breasts, boneless, skinless
  • 1 tablespoon Olive Oil
  • 2 cups Cherry Tomatoes
  • 1 bunch Parsley, fresh

Instructions

  1. 1. Heat 1 tablespoon butter in a medium sauce pan over medium heat.  Add the mushrooms and saute for about ten minutes, until golden brown. 2. Add the garlic and wine and let the mixture simmer gently to reduce the wine, about 15 minutes, stirring occasionally.   3. Combine the corn starch and cold water in a small bowl and stir to make a slurry.  Add slurry, cream and salt to the marsala mixture.  It should start to thicken slightly. 4. Pound the chicken until it is about one inch thick.  This will help ensure even cooking.  Cut them into desired serving size pieces. 5. Combine the flour and seasoning in a shallow bowl.  Toss the chicken in the flour mixture until coated.  Shake off excess.   6. Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat.  Pan fry the coated chicken for a few minutes on each side, until golden brown and cooked through. 7. Add sauce and mushrooms to the skillet with the chicken.  Top with tomatoes and simmer until the tomatoes have softened.  Serve with fresh parsley on top.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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