Chicken Marsala

 

Chicken marsala is easy to make, and a home run with my family.  Here is the recipe that I use.

Chicken Marsala 
(serves 4)

2 Chicken breasts, boneless, skinless
1 lb mushrooms, preferably cremini, sliced
1/2 onion, chopped
2 Tbl olive oil
1/2 Tbl butter
1/2 c. Marsala wine
2 tsp. tarragon, dried
2/3 c. chicken stock
1 Tbl cornstarch
1/4 c. chicken stock or water
2 Tbl chopped parsley


Slice your mushrooms.

Cut each chicken breast in half.

Place one of the chicken breasts between two pieces of plastic wrap. Pound the breast with a meat mallet. I used a can of vegetables before I splurged on a mallet.

Pound each breast to about 1/4 inch thick. It works best to pound from the middle out. The main goal is to make the breasts a uniform thickness throughout. Wash hands well after handling the chicken.

Heat olive oil over medium high heat.  Salt and pepper each piece of chicken. Brown the chicken breasts in batches. After each piece is browned, set aside on a plate.

Next, add onions and mushrooms to the same pan that you sautéed the chicken in. Use the remaining oil in the pan to start cooking the onion/mushroom mixture. I add the pat of butter to give the mushrooms a richer flavor. Salt and pepper the mushrooms to taste. Scrape up the brown bits on the bottom of the pan as the mushrooms cook.

When the mushrooms have cooked through, add in the marsala wine to the pan.

Let the wine come to a boil to burn off the alcohol. Add in the tarragon and the chicken stock. Return the chicken to the pan and add in any juices that have accumulated on the plate.

Simmer the mixture for about 6 minutes over medium heat, until the chicken is cooked through. Since the chicken is so this, it won't take long to finish cooking.

Dissolve the cornstarch in the remaining broth or water. Add it into the pan. Bring the sauce to a boil, so the cornstarch thickens the sauce. Add in chopped parsley and serve immediately.