Chicken Marsala

By Casey Bradshaw

Chicken Marsala just so happens to be one of my husband’s favorite dishes.  And, if I am being honest, it is one of mine too!  There is just something about the combination of the tender chicken, succulent mushrooms, and the good-to-the-last-drop wine sauce.  When we go out to eat at an Italian restaurant, usually one of us orders the Chicken Marsala, and since it is just something we cannot seem to get enough of, I was determined to find a recipe that was delicious and easy enough to make at home.  Here is my version that our little family has grown to love

Chicken Marsala

2 tsp olive oil
1 cup mushrooms, fresh, sliced
1 lb. uncooked, boneless, skinless chicken breasts (four 4 oz. piece)
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Marsala wine (I bought Marsala cooking wine)
1 1/4 cups canned beef broth, reduced-sodium, divided
1 1/2 tbsp cornstarch

1. Heat oil in large skillet over medium-high heat. Add mushrooms and saute 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 outer edge of skillet once cooked. Place chicken in center of skillet and saute until golden, about 2-3 minutes per side.
3. Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes. (I scraped the bottom of the pan to get all the good stuff off of the bottom and into the sauce, just like Rachael Ray tells you to).
4. Dissolve cornstarch in 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 on top. Yields about 3 oz of chicken and 1/3 cup of sauce per serving.

***As with any good Italian dish, I topped my chicken with grated Parmesan cheese.  I also served it alongside some roasted asparagus and some whole grain pasta.

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