Wonderfully flavorful, colorful, and simple to prepare side dish. After cooking is complete, you can top the dish with some of your preferred Italian cheese.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 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
- 1 tablespoon butter
- 4 skinless, boneless chicken breast halves – pounded flat
- 2 tablespoons chopped green onion, or to taste
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
- Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture; bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
- Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce, stirring continually; cook and stir until the sauce thickens, another 10 to 15 minutes.
- Heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.
Nutrition Facts
| Calories | 612 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 404 mg |
| Sugars | 31 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
sauce was very good, a little darker in color than I would have predicted. The garnish added the right color. I served it with rice
I made this recipe last night for 7 of us. I followed the recipe as written with the exception that I eliminated the Karo syrup and I added 1/2 cup extra of marsala wine. I wanted a little more sauce for the rice I was serving along with the chicken, thus the extra wine. Next time I may increase the sauce a little more, but the flavor of this recipe was great. A little time consuming but well worth it.
When I first read it I knew it was gonna be too sweet. I cut down on brown sugar and omitted the corn syrup. Still super sweet. I used the juice of a whole lemon to tame it. Also why is there no basic seasoning on the chicken?? Salt & pepper before tossing in the pan to cook. Not sure I’ll make this again.
I have made several versions of Chicken Marsala but this is the best by far! My hubby prefers a slightly sweeter version and this was perfect. I made it for dinner this evening with my 2 adult children and their spouses who all raved about this recipe. A keeper for sure. The only change I made was to coat the chicken with flour, garlic powder, salt and pepper before placing in the pan to have a slight coating.
I made it exactly as called for and yummmmmmmmmy!
Didn’t have any idea what to do with the chicken tonight so I searched on Allrecipes and decided to make this dish. I didn’t have molasses, so sub with brown sugar. My husband and I loved it. Thanks.
I didn’t use the corn syrup and I am glad I didn’t, the Marsala was real sweet with out it. I used one pan and started with cooking the chicken first. This is not a bad recipe but I won’t be using it again.