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