Chicken Marsala

The first time I ever had Chicken Marsala, I was at a restaurant and it was literally the only gluten free item on the menu. It didn’t sound that great in the description, but I had to either order that or not eat, so I gave it a try. It. Was. Amazing. I ended up being the first one done eating because I loved it so much that I just scarfed it down, it probably wasn’t one of my classiest moments. As soon as I got home, I searched through dozens of recipes, and ended up creating my own hybrid of a couple that came the closest to re-creating the restaurant dish. Here is the final result!

Ingredients

  • 4 4oz. chicken breasts (roughly)
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup Marsala wine
  • 1 1/4 cup vegetable broth
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoon cornstarch

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Saute the mushrooms for about 5 minutes or until tender
  2. Cut up the chicken into small bite-size pieces. Season with thyme, salt, and pepper.
  3. Move the mushrooms to the outer edges of the skillet and place the chicken in the middle. Saute until golden brown (about 6 minutes)
  4. Add the Marsala wine and vegetable broth, and simmer uncovered for roughly 7 minutes, until the chicken is cooked through.
  5. Dissolve the cornstarch in about 1 tablespoon of cold water in a small bowl and add to the skillet. Stir constantly, mixing the mushrooms and chicken back together again.
  6. Simmer until the sauce is thickened (adding more cornstarch/water mixture as needed to thicken)

 

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