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Marsala Chicken & Mushrooms Recipe

Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.—Nickie Frye, Evansville, Indiana

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Marsala Chicken & Mushrooms Recipe

Prep: 20 min. Cook: 30 min.

Yield: 4 Servings

20 30 50

Ingredients

1 pound boneless skinless chicken breasts, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter, divided
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
3 medium carrots, cut into 1/2-inch pieces
1 small onion, chopped
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup marsala wine
1 cup heavy whipping cream

Directions

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer.
Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through. Yield: 4 servings.

Nutritional Facts 1 cup equals 632 calories, 44 g fat (21 g saturated fat), 167 mg cholesterol, 468 mg sodium, 19 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Marsala Chicken & Mushrooms in The Taste of Home Cookbook , p32