Marsala Chicken & Mushrooms |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.Nickie Frye, Evansville, Indiana Ingredients:
1 pound boneless skinless chicken breasts, thinly sliced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons butter, divided |
3 tablespoons olive oil, divided |
1/2 pound sliced fresh mushrooms |
3 medium carrots, cut into 1/2-inch pieces |
1 small onion, chopped |
2 garlic cloves, minced |
1 cup reduced-sodium chicken broth |
1 cup marsala wine |
1 cup heavy whipping cream |
Directions:
1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm.
2. In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer.
3. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through. Yield: 4 servings.
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