Chicken Marsala is a classic recipe for a reason, and definitely a favorite around here!
There’s a bonus to our version, because we’ve found a way to lighten it up while keeping it delicious! We skip dredging the chicken in flour, using a cornstarch slurry to thicken the sauce instead. Yet, that balance of mushrooms, cream, and sweet Marsala wine still shines through!
(Original recipe: Sweet Savory Life)
2 boneless, skinless chicken breasts
1 TBSP olive oil
8 ounces of bella or crimini mushrooms, sliced
2 TBSP butter
1/2 C sweet Marsala wine
1/2 C chicken stock
2 TBSP heavy cream
1 TBSP cornstarch
1 TBSP water
Sprinkle of dried parsley
Salt and pepper to taste
Cut each chicken breast horizontally and/or tenderize them with a meat mallet to make them an even thickness throughout, about a quarter-inch thick. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sauté the chicken breasts until they are golden brown and fully cooked through (165F). Remove chicken from skillet.
Reduce the heat to medium. Add in the butter. Once melted, add the mushrooms and sauté until soft.
Add wine; simmer a couple minutes. Once the alcohol has cooked off, add chicken stock and cream. Return to a gentle simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Pour into the sauce, stirring well as the mixture thickens. Once it’s thickened, stir in parsley and season with salt and pepper.
Spoon the sauce and mushrooms over the cooked chicken and serve immediately. You can also stir your favorite pasta into the remaining sauce as a tasty side dish to your chicken.