Chef: Courtney Brown
Recipe: Chicken Marsala
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6 boneless skinless chicken breast – rinsed
3/4 cup marsala wine
1/2 cup chicken broth
1 tbsp minced garlic (can also use clove of fresh garlic… must press)
1 tbsp butter
2 tbsp scallions
1/4 cup heavy whipping cream
1/3 cup brown sugar
1 tbsp corn starch or all purpose flour
1 16oz pack sliced mushrooms – rinsed
Season chicken breast with garlic powder, season salt, and pepper. Place small slice in thickest part of chicken breast to ensure it cooks all the way thru.
In large skillet, pour in chicken broth, 1/4 cup marsala wine, butter, scallions, garlic. Place chicken breast in skillet and cook on meduim heat with lid for 8 minutes on each side. Remove chicken from skillet.
Add mushrooms to skillet and cook on high heat with lid for 8 minutes. While mushrooms are cooking, in small bowl, mix cornstarch, sugar, and whipping cream until smooth.
Turn heat to medium and add cornstarch mixture to skillet along with 1/2 cup of marsala wine. whisk until sauce starts to thicken (about 3 – 5 minutes). Add chicken breast back to skillet and let simmer on low heat for 3 – 5 minutes. If sauce gets too thick, add 1/4 cup of water to loosen.
Serve with mashed potatoes and broccoli or asparagus. You can also serve with alfredo noodles and green veggie.