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Category: Chicken
Prep Time: Cook Time: Total Time:
8 boneless, skinless chicken tenderloins, or 4 chicken breasts
Cornstarch
Salt and Pepper
Pinch cayenne pepper
2/3 cup chicken broth
16 oz crimini mushrooms, sliced
2 large garlic cloves, mashed into a paste
2/3 cup Marsala wine
Olive oil as needed
Fresh chopped Italian parsley, if desired for garnish
Pound chicken into even, thin pieces with a meat tenderizer between two sheets of plastic wrap being careful not to tear up the meat.
Season cornstarch with salt and pepper and cayenne. Dredge chicken pieces in cornstarch until lightly coated on all surfaces.
Heat olive oil in a saute pan and brown chicken pieces on all sides. You may have to do this in batches to not crowd pan and ensure browning. Once all chicken has been browned, remove to a plate. Add mushrooms to the same saute pan and salt and pepper. Saute mushrooms until browning slightly and most of the liquid has evaporated. You may need to add more oil to do this. Add garlic near the end, and saute.
Deglaze pan with chicken broth and simmer until almost all liquid has evaporated. Add Marsala and simmer until reduced by half. Add chicken pieces back to pan and simmer until sauce has thickened and chicken has warmed/cooked through. Serve garnish with parsley.
Served with rice, over pasta or with a fresh vegetable like sauteed baby zucchini. Serves 4
NOTE: This did not have a lot pan sauce - rather the chicken and mushrooms drank up most of the liquid and were very moist. However, for a bit more liquid sauce for serving, increase broth and wine amounts and/or reduce the sauce for less time.
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CHICKEN MARSALA
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Category: Chicken
Prep Time: Cook Time: Total Time:
8 boneless, skinless chicken tenderloins, or 4 chicken breasts
Cornstarch
Salt and Pepper
Pinch cayenne pepper
2/3 cup chicken broth
16 oz crimini mushrooms, sliced
2 large garlic cloves, mashed into a paste
2/3 cup Marsala wine
Olive oil as needed
Fresh chopped Italian parsley, if desired for garnish
Pound chicken into even, thin pieces with a meat tenderizer between two sheets of plastic wrap being careful not to tear up the meat.
Season cornstarch with salt and pepper and cayenne. Dredge chicken pieces in cornstarch until lightly coated on all surfaces.
Heat olive oil in a saute pan and brown chicken pieces on all sides. You may have to do this in batches to not crowd pan and ensure browning. Once all chicken has been browned, remove to a plate. Add mushrooms to the same saute pan and salt and pepper. Saute mushrooms until browning slightly and most of the liquid has evaporated. You may need to add more oil to do this. Add garlic near the end, and saute.
Deglaze pan with chicken broth and simmer until almost all liquid has evaporated. Add Marsala and simmer until reduced by half. Add chicken pieces back to pan and simmer until sauce has thickened and chicken has warmed/cooked through. Serve garnish with parsley.
Served with rice, over pasta or with a fresh vegetable like sauteed baby zucchini. Serves 4
NOTE: This did not have a lot pan sauce - rather the chicken and mushrooms drank up most of the liquid and were very moist. However, for a bit more liquid sauce for serving, increase broth and wine amounts and/or reduce the sauce for less time.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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