Because it is Fall and we are loving everything Marsala, I thought it was necessary to share a delicious Herbed Chicken Marsala recipe with you as well. This dish is native to Italy and uses Sicily’s most famous fortified wine, Marsala. It is light in calories and incredibly flavorful. Serve it with Green Beans Almondine (steamed green beans with toasted almonds) for an extraordinary meal!
1 Shallot, finely minced
1 cup Baby Portabella Mushrooms, sliced
1 pound boneless, skinless chicken breasts-cut into (4) 4 oz pieces
2-3 TBS dried Herbs de Provence
1/2 tsp Salt, plus more to taste
1/4 tsp Pepper
1 cup Marsala Wine
1 1/4 cup Low-Sodium Beef Broth, divided
1 1/2 TBS corn starch
1.) Place chicken breasts on a large plate, drizzle with olive oil on all sides, and coat with Herbs de Provence, salt and pepper.
2.) Heat oil in a large sauté pan over medium heat. Add shallots and sauté for one minute. Add mushrooms and cook until tender and releasing liquid, about 5 minutes.
3.) Once mushrooms are cooked, move them to the outer edge of the pan and add chicken to the center. Sauté until golden, about 3 minutes on each side. The chicken will not be cooked through at this point.
4.) Add wine and let chicken simmer about 1 minute. Make sure chicken and mushrooms are coated. Add 3/4 cup of broth and stir gently to combine the flavors. Let chicken simmer until cooked through, about 8 minutes.
5.) In a small bowl, dissolve corn starch in remaining broth and add to skillet once chicken is tender. Stir constantly until sauce is combined and has thickened, an adjust flavors as needed. Serve chicken with mushroom sauce spooned on top.