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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.
Chicken Marsala
Ingredients Required
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2 teaspoons olive oil
1 cup fresh mushrooms, sliced
1 lb boneless skinless chicken breast, four 4 oz pieces
1 teaspoon dried thyme
1/2 teaspoon table salt (more or less to taste)
1/4 teaspoon black pepper
1/2 cup marsala wine
1 1/4 cups reduced-sodium beef broth, divided
1 1/2 tablespoons cornstarch
Directions to Prepare
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Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
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 sauté until golden, about 2 to 3 minutes per side.
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.
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 over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
