This is a delightful dish combining the unique flavors of Italian Marsala wine with the white meat of the chicken breast. The dish has been sweetened to appeal to a broader range of those who appreciate the fun of cooking with fine wines.
Ingredients
- butter: 2 Tbsp
- fresh mushrooms: 1 cup (sliced)
- slice onion: 1 piece (minced)
- garlic: 1 Tbsp (chopped)
- Marsala wine: 2 cups
- ½ cups chicken stock: 1 piece
- brown sugar: 5 Tbsp
- lemon juice: 1 Tbsp
- molasses: 1 Tbsp
- corn syrup: 1 Tbsp
- cornstarch: 3 Tbsp
- water: 1 Tbsp (cold)
- olive oil: 2 Tbsp
- butter: 1 Tbsp
- skinless, boneless chicken breast halves - pounded flat: 4 piece
- green onion: 2 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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).
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Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.
