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Chicken Marsala from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Cook Time: 30 minutes
- Serves: 4
- 4 skinless and boneless chicken breast halves (about 1 pound)
- 4 teaspoons vegetable oil
- 3 cups mushrooms, sliced (i.e. button, portobello, cremini, or porcini)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup dry marsala wine
- ½ cup green onions, sliced
- ½ teaspoon dried sage, crushed
- 1 tablespoon water
- 1 teaspoon cornstarch
- Tenderize breast halves by placing each between two sheets of plastic wrap then pound lightly using the flat side of a meat mallet until about ⅛” in thickness.
- Heat 2 teaspoons of the vegetable oil in a large skillet over medium-high heat and cook mushrooms for 4 minutes or until tender.
- Remove from heat and set aside.
- Sprinkle the salt and pepper over the chicken.
- Using the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat then add chicken and cook for about 2–3 minutes, turning once and no longer pink inside (cook longer if necessary to ensure doneness)
- Remove cooked chicken and set aside.
- In the same skillet, stir in the marsala wine to the leftover pan drippings, scraping up any browned bits then bring to a boil then reduce heat to medium.
- Stir in cooked mushrooms, green onions and sage.
- In a small bowl, combine water and cornstarch and mix thoroughly with a fork then add to the marsala sauce.
- Cook and stir until slightly thickened for about 1 minute.
- Serve chicken topped with marsala sauce and mushrooms.