Seasoned Chicken Marsala
Published March 13, 2013 | Written by The Healthline Editorial Team
To intensify the mushrooms' flavor in the sauce, add them to the hot oil in one even layer. Don't stir or move them until one side is dark golden brown. Then stir and continue cooking until evenly browned.
|Calories per serving:||193|
|Total Fat 4.1g||6%|
- 4 (4 to 5 oz.) boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons olive oil
- 1 cup sliced button mushrooms
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup Marsala wine
- 1 1/4 cup canned beef broth, reduced-sodium, divided
- 1 1/2 tablespoon cornstarch
Step by Step:
- Season chicken with salt and pepper and let stand at room temperature for 15 minutes.
- In a large skillet over medium-high heat, add 1 teaspoon oil and heat until hot. Add chicken and cook 4 to 5 minutes per side, or until just cooked through. Remove from heat, keeping warm.
- Return skillet to heat and add remaining 1 teaspoon oil. Add mushrooms in one layer and sauté until golden brown, about 8 minutes. Stir in thyme and rosemary and cook 1 minute. Stir in the wine and bring to a simmer. Cook until reduced by half, about 5 minutes. Add 1 cup of broth and bring back to a simmer. Cook another 5 minutes.
- In a small bowl, stir together cornstarch and remaining 1/2 cup broth. While stirring the mushroom mixture constantly, slowly add the cornstarch mixture. Bring to simmer and cook until thickened. Add chicken to pan, turning to coat with sauce.