Chicken Marsala Without the Mess! |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love Chicken Marsala but my stove is a disaster after sauteeing the chicken. In addition, the regular recipe is incredibly high in fat. So I developed this recipe which is extremely tasty but without all the mess! I like to use chicken tenders , which are the tenderloin of the chicken breast, but if you can't find them, feel free to use a thin-sliced chicken breast. Ingredients:
2 tablespoons butter |
8 ounces sliced mushrooms |
2 garlic cloves, minced |
1 shallot, minced |
1 cup marsala (dry, not sweet. sometimes i use half white wine) |
1/2 cup chicken broth |
2 tablespoons cornstarch |
1 1/2 lbs chicken breast tenders |
1 tablespoon olive oil |
1/4 teaspoon salt |
ground black pepper |
Directions:
1. Start by making marsala sauce. Heat butter in saute pan; add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
2. Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
3. Separately, whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
4. Meanwhile, preheat grill to high heat.
5. Toss raw chicken tenders with olive oil, salt and pepper (Note: if you are using regular size chicken breasts, cut them in half to make two long portions). Place chicken on hot grill and cook only 1-2 minutes each side.
6. Place grilled chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
7. **If you are making this meal for company, feel free to make ahead to this point. Then right before serving time, reheat it while you cook the pasta.
8. Serve chicken over cooked pasta; garnish with parsley.
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