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 to appeal to a broader range of those who appreciate the fun of cooking with fine wines.

• 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 butter
• 1 tablespoon molasses
• 3 tablespoons cornstarch
• 5 tablespoons brown sugar
• 1 tablespoon corn syrup
• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 1 ½ cups chicken stock
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.