Chicken Marsala rightfully claims the title as a classic dish. It is made with a few basic ingredients and is ridiculously easy to prepare and yet, so full of rich flavour. It’s amazing what a little Marsala wine can do to chicken and mushrooms.
Classic Chicken Marsala
- 5 skinless, boneless chicken breast halves
- 1/4 cup whole wheat flour
- 3 tbsp. unsalted butter
- 450 g sliced mushrooms
- 2 cup of chicken stock, fat removed
- 1 cup Marsala wine
- 2 tbsp. corn starch diluted in 1/4 cup cold water
- salt and pepper to taste
- 1-2 tbsp. chopped parsley for garnishing (optional)
- Between wax paper pound chicken until 1/4 inch thick. Coat chicken, evenly with flour.
- In a large skillet, heat butter over medium heat until hot. Add chicken and cook on medium-high heat until browned, turn and do the same on the other side. Remove chicken from skillet and set aside.
- In the same skillet, add mushrooms, stir to coat with the remaining liquid and cook until browned. Reduce heat to low and cook (covered) until softened for about 2 to 3 minutes.
- Add chicken stock and wine. Increase heat and bring to a boil. In the meantime, stir cornstarch with water until it is a homogenous paste and no clumps remain. Add corn starch mixture to the boiling mushroom mixture. Stir continuously to thicken it up. The longer you cook, the thicker the mixture will become.
- Once the desired sauce consistency is achieved, add the chicken and simmer on medium-low heat for another 20 minutes until chicken is cooked.
- Serve chicken with mushroom sauce and garnish with parsley if desired.