Drunken Chicken Marsala

Ingredients

• Mushrooms

  White, raw

  1 lb or 453g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Butter

  Unsalted

  3 tbsp or 43g

• Red wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Cornstarch

  1 tsp or 3g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 tbsp or 15g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Slice the mushrooms, mince the garlic, and slice the tomatoes.
2. In a medium or large saucepan, heat one-third of the butter over medium heat. Add the mushrooms and sauté for 8-10 minutes until golden brown.
3. Add the garlic and wine to the pan, allowing the mixture to simmer gently and reduce, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to thicken the sauce slightly.
4. Pound the chicken breasts to about 1 inch thick for even cooking. Cut into smaller pieces if necessary.
5. In a shallow bowl, combine the flour with salt and pepper to taste. Coat the chicken in the flour mixture, shaking off excess.
6. In a large skillet, heat the remaining butter and olive oil over medium-high heat. Pan-fry the chicken for a few minutes on each side until golden brown and cooked through.
7. Add the sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.

Similar Foods

• Chicken Marsala
• Chicken Marsala with Bacon
• Chicken with Mustard Mascarpone Marsala Sauce