The Mrs. Loves chicken marsala and on Mother’s Day we nailed it.

Chicken Marsala

Ingredients:

  • 2 cups chicken broth
  • 2 Tbs. shallots, minced
  • 4 Tbs. unsalted butter
  • 10 oz. sliced mushrooms
  • 1 ½ tsp. sage, finely chopped
  • ¼ tsp. salt
  • 1/8 tsp. pepper
  • 1 cup flour
  • 4 boneless chicken breasts
  • 1 Tbs. olive oil
  • ½ cup marsala wine
  • 2 Tbs. marsala wine
  • 2/3 cups milk
  • 2 tsp. cornstarch
  • 1 tsp. lemon juice

Directions:

  • Preheat oven to 350.
  • In 2-quart saucepan, bring chicken broth to a boil and reduce by 50% uncovered (about 20 min).
  • Coat chicken with flour in small amount of oil (or butter); brown the chicken.
  • Transfer to greased casserole and bake approximately 20 minutes until done.

While chicken is baking:

  • In skillet, melt 3 Tbs. butter.
  • Cook shallots until slightly golden (1 minute).
  • Add mushrooms, 1 tsp. sage, salt and pepper.
  • Cook until mushrooms start to brown (6 – 8 minutes).
  • Transfer to a separate bowl.
  • Into skillet add 1 Tbs. oil.
  • Add ½ cup marsala, bring to a boil, stir and scrape up brown bits (30 seconds).
  • Add reduced broth, milk, mushroom mix and 2 Tbs. of cornstarch.
  • Simmer until slightly thickened (6 – 8 min).
  • Add lemon juice, 2 Tbs. marsala, ½ tsp. sage and 1 tbs. butter.
  • Sauce chicken and serve.