Chicken Marsala
By Paula Deen
JUMP TO RECIPE
Featured in:
Love & Best Dishes
Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4 to 6
Ingredients
- ¼ cup olive oil
- 4 (9-ounce) boneless skinless chicken breasts
- 1½ teaspoons salt, divided
- ½ teaspoon ground black pepper
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 1 shallot, chopped
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- hot cooked pasta, to serve
Directions
In a large skillet, heat oil over medium heat.
Sprinkle chicken with 1 teaspoon salt and pepper. Add chicken to skillet, and cook until browned and an instant-read thermometer inserted in thickest portion registers 165˚F, 6 to 8 minutes per side. Transfer chicken to a plate, and keep warm.
Add mushrooms, shallot, and remaining ½ teaspoon salt to skillet; cook over medium heat until softened, about 4 minutes. Add wine and broth, and bring to a boil; reduce heat, and simmer.
In a small bowl, stir together cornstarch and 1 tablespoon water; whisk into sauce, and simmer, whisking constantly, until thickened, about 1 minute.
Slice chicken, and top with sauce. Serve immediately over pasta.