Sweet Chicken Marsala
Ingredients
- 3 tablespoons butter, divided
- 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
- 4 skinless, boneless chicken breasts, pounded flat
- 2 tablespoons chopped green onion, or to taste
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Instructions
- Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
- Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
- Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
- Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
- Drizzle Marsala sauce over chicken breasts; garnish with green onion.
Source
Original recipe: View Original