Chicken Marsala

PersonalPoints™ per serving

Total Time: 36 min
Prep: 15 min
Cook: 21 min
Serves: 4
Moderate
Marsala, an Italian fortified wine, is sweet and dry and it’s delicious used in
savory dishes especially those with pan sauces like this herby, mushroom one.
Once opened, a bottle of marsala will keep in the fridge for up to 4 to 6 months.
Its nutty flavor lends exceptional flavor to beef and pork dishes so plan to use it
in other applications beyond this hearty classic. We’ve used beef broth instead of
the chicken variety for more depth, but you can use either depending on what you already have in your pantry. Serve it over riced cauliflower to soak the sauce and garnish with fresh thyme for a touch of pretty green color.
Ingredients
  • 2 tsp olive oil
  • 3 cups fresh mushrooms, fresh, sliced
  • 1 lb uncooked boneless skinless chicken breasts, four 4 oz pieces
  • 1 tsp dried thyme
  • ½ tsp table salt
  • ¼ tsp black pepper
  • ½ cup table wine, Marsala variety
  • 1¼ cups canned beef broth, reduced-sodium, divided
  • 1½ tbsp cornstarch

Instructions
  1. Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
  2. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to the outer edge of the skillet once cooked. Place chicken in the center of skillet and cook until golden, about 2 to 3 minutes per side.
  3. Add wine to skillet; simmer for 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
  4. Dissolve cornstarch in the remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
  5. Enjoy your Chicken Marsala!
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