Sweet Chicken Marsala

This is a delightful dish combining the unique flavors of Italian Marsala wine with the white meat of the chicken breast. The dish has been sweetened with corn syrup, brown sugar, and molasses.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 612 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 tablespoon cold water
• 1 tablespoon molasses
• 3 tablespoons cornstarch
• 5 tablespoons brown sugar
• 1 tablespoon corn syrup
• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped garlic
• 2 tablespoons chopped green onion, or to taste
• 1 slice onion, minced
• 2 cups Marsala wine
• 4 skinless, boneless chicken breast halves - pounded flat
• 1.5 cups chicken stock

Recipe Instructions

Step 1

Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.

Step 2

Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.

Step 3

Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.

Step 4

Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.

Step 5

Drizzle Marsala sauce over chicken breasts; garnish with green onion.