Chicken Marsala

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
== Ingredients ==
* 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
== Directions ==
# 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.
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Category:Chicken breast Recipes
Category:Marsala Recipes
Category:White mushroom Recipes
Category:Portobello mushroom Recipes
Category:Cremini mushroom Recipes
Category:Porcino Recipes