Chicken Marsala
Ingredients
- 4 Tbsp. olive oil
- 2-3 shallots, chopped
- 1 large sweet onion, thinly sliced
- 2 garlic, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts, sliced thinly
- 24 ounces baby bella mushrooms, sliced
- 1 1/2 cups Marsala cooking wine (dry)
- 2 teaspoons cornstarch
- 1/4 cup cold water
- 1/4 cup butter, melted
- 3/4 cup sour cream
- 2 teaspoons chopped parsley, or cilantro
- 16 ounces linguini pasta, I use DeLallo brand
Instructions
- In a large frying pan or 3.5 quart braiser, heat the olive oil on medium heat; add the shallots, onion and garlic and cook until tender. Remove from the pan into a bowl; set aside.
- Coat the chicken in the flour and salt and pepper (using a Ziploc bag to shake the chicken in). In the same large pot over medium-high heat, add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken, removing to the separate plate to keep warm.
- Add the remaining tablespoon of oil to the skillet and stir in the mushrooms. Cook for 5-6 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Pour the sauce into a separate pan.
- Add the chicken back to the pan, placing the onion mixture on top.
- Next, add the cornstarch to 1/4 cup cold water, and whisk until smooth. Pour into the marsala sauce/mushrooms and heat on high, stirring until thick. Add the melted butter; stir. Add the sour cream; stir.
- Pour the marsala sauce over the chicken, onions, and mushrooms in the pot. Bring the chicken marsala to a boil, then gently simmer, covered, for 15 minutes.
- Meanwhile, prepare pasta following package directions, about 11 minutes.
- Garnish the chicken with chopped parsley. Serve over cooked pasta.
Notes
Originally posted SEP 2015