Chicken Marsala Without the Mess!
Per serving
I love Chicken Marsala but my stove is a disaster after sauteeing the chicken. In addition, the regular recipe is incredibly high in fat. So I developed this recipe which is extremely tasty but without all the mess! I like to use chicken "tenders", which are the tenderloin of the chicken breast, but if you can't find them, feel free to use a thin-sliced chicken breast.
Ingredients
4 serv.- Marsala Sauce
- butter↗2 tablespoons
- sliced mushrooms8 ounces
- garlic cloves↗2 cloves
minced
- shallot↗1
minced
- marsala (dry, not sweet. Sometimes I use half white wine)↗1 cup
- chicken broth↗1⁄2 cup
- cornstarch↗2 tablespoons
- Chicken↗
- chicken breast tenders↗1 1⁄2 lbs
- olive oil↗1 tablespoon
- salt↗1⁄4 teaspoon
- ground black pepper↗
Step-by-step instructions
- 1
Start by making marsala sauce. Heat butter in saute pan; add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
- 2
Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
- 3
Separately, whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
- 4
Meanwhile, preheat grill to high heat.
- 5
Toss raw chicken tenders with olive oil, salt and pepper (Note: if you are using regular size chicken breasts, cut them in half to make two long portions). Place chicken on hot grill and cook only 1-2 minutes each side.
- 6
Place grilled chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
- 7
**If you are making this meal for company, feel free to make ahead to this point. Then right before serving time, reheat it while you cook the pasta.
- 8
Serve chicken over cooked pasta; garnish with parsley.
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