Sweet Chicken Marsala recipe
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Ingredients
- 2 tablespoons butter 1 cup sliced fresh mushrooms 1 slice onion, minced 1 tablespoon chopped garlic 2 cups Marsala wine 1 ½ cups chicken stock 5 tablespoons brown sugar 1 tablespoon lemon juice 1 tablespoon molasses 1 tablespoon corn syrup 3 tablespoons cornstarch 1 tablespoon cold water 2 tablespoons olive oil 1 tablespoon butter 4 skinless, boneless chicken breast halves - pounded flat 2 tablespoons chopped green onion, or to taste
Nutrition Info
- 611.6 caloriescarbohydrate: 49.6 gcholesterol: 95.1 mgfat: 19.4 gfiber: 0.5 gprotein: 27.8 gsaturatedFat: 7.5 gservingSize: -sodium: 404.4 mgsugar: 31 gtransFat: : -unsaturatedFat: : -
Directions Sweet Chicken Marsala
Directions
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Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture, bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce, stirring continually, cook and stir until the sauce thickens, another 10 to 15 minutes.
Heat olive oil with 1 tablespoon butter in a large skillet over medium heat, cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast, garnish with green onion to serve.