Taste of Home
Marsala Chicken & Mushrooms
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 4 servings.
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
Ingredients
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1 pound boneless skinless chicken breasts, thinly sliced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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3 tablespoons butter, divided
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3 tablespoons olive oil, divided
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1/2 pound sliced fresh mushrooms
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3 medium carrots, cut into 1/2-inch pieces
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1 small onion, chopped
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2 garlic cloves, minced
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1 cup reduced-sodium chicken broth
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1 cup Marsala wine
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1 cup heavy whipping cream
Directions
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1.
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.
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2.
In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer.
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3.
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.
Nutrition Facts
1 cup: 632 calories, 44g fat (21g saturated fat), 167mg cholesterol, 468mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 27g protein.
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