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Chicken Marsala

Chicken Marsala

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
We beg you to use Marsala wine and not any ol’ wine you happen to have on hand. Unlike white vino, Marsala is fortified and has a nutty flavor that lends toasty depth. Plus, an open bottle will keep in the fridge for up to 6 months so you can use it in other pan sauces.

Ingredients

Olive oil

2 tsp

Mushrooms

3 cup(s), sliced, sliced (about 9 oz)

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces

Dried thyme

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Table wine

½ cup(s), dry Marsala

Canned beef broth

1¼ cup(s), reduced-sodium, divided

Cornstarch

1½ Tbsp

Instructions

  1. In a 12-inch nonstick skillet, heat the oil on medium- high. Add the mushrooms and cook until they are tender and release their liquid, about 5 minutes, stirring occasionally.
  2. Season both sides of the chicken with the thyme, salt, and black pepper. Push the mushrooms to the outer edge of the skillet. Arrange the chicken in the center and cook until golden, 2 to 3 minutes per side.
  3. Add the wine to the skillet. Simmer for 1 minute, scraping up any browned bits from the bottom of the skillet. Add 3⁄4 cup stock and simmer until the chicken is tender and cooked through, 8 minutes. Transfer the chicken to a plate and keep warm.
  4. In a small bowl, stir the cornstarch into the remaining 1⁄2 cup stock until dissolved and add to the skillet. Simmer until the sauce thickens, about 1 minute, stirring constantly. Serve the chicken with the sauce.
  5. Serving size: 3 oz chicken and 1⁄3 cup sauce

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