Easy Mushrooms and Tomatoes Drunken Chicken Marsala PT40M https://img3.recipesrun.com/201907/2019/1015/95/1/873250/300x200x90.jpg This Easy Mushrooms and Tomatoes Drunken Chicken Marsala recipe, with tomatoes and mushrooms that add color and umami to the tender and sweet juicy chicken! Marsala is a fortified wine originating from Sicily. Made with a combination of white grapes and a distilled spirit (usual brandy), it is aged in casks and usually used for culinary purposes. It comes in two forms: sweet and dry. The sweet version has a higher sugar content and is perfect for making desserts, especially authentic tiramisu. Dry Marsala meanwhile is usually used in savory recipes and for drinking. This version that I used is a cooking wine only. It’s a watered-down version of Marsala wine. 3 servings Ingredients: 1/2 cup sliced or cherry tomatoes salt and pepper 1 tsp. favorite mix of dried seasoning 1/3 cup flour 1 tbsp. olive oil 500 g boneless skinless chicken breasts, sliced into bite-sized pieces 1/2 tsp. salt, or more to taste 2 tbsp. milk 1 tbsp. cold water 1 tsp. cornstarch 1 cup dry Marsala wine 2 cloves garlic, minced 3 tbsp. butter, divided 100 g long-stemmed mushrooms of choice

Easy Mushrooms and Tomatoes Drunken Chicken Marsala

4.5

( By zhanghengshuo )

This Easy Mushrooms and Tomatoes Drunken Chicken Marsala recipe, with tomatoes and mushrooms that add color and umami to the tender and sweet juicy chicken! Marsala is a fortified wine originating from Sicily. Made with a combination of white grapes and a distilled spirit (usual brandy), it is aged in casks and usually used for culinary purposes. It comes in two forms: sweet and dry. The sweet version has a higher sugar content and is perfect for making desserts, especially authentic tiramisu. Dry Marsala meanwhile is usually used in savory recipes and for drinking. This version that I used is a cooking wine only. It’s a watered-down version of Marsala wine.

01 Information

Grade easy
Serving 3 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

- 1/2 cup sliced or cherry tomatoes
- salt and pepper
- 1 tsp. favorite mix of dried seasoning
- 1/3 cup flour
- 1 tbsp. olive oil
- 500 g boneless skinless chicken breasts, sliced into bite-sized pieces
- 1/2 tsp. salt, or more to taste
- 2 tbsp. milk
- 1 tbsp. cold water
- 1 tsp. cornstarch
- 1 cup dry Marsala wine
- 2 cloves garlic, minced
- 3 tbsp. butter, divided
- 100 g long-stemmed mushrooms of choice

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03 Method

Step 1

In a large saucepan over medium heat, melt 1 tablespoon butter. Add the mushrooms and saute for about 8 minutes, until golden brown.
Step 2

Add the garlic and Marsala wine. Give it a little mix to combine, then allow to simmer gently to reduce the wine, stirring only occasionally.
Step 3

Meanwhile, mix the cornstarch and cold water to make a slurry. After about 12 to 15 minutes, add in the cornstarch slurry, milk, and salt.
Step 4

The mixture should start to thicken slightly. Remove from heat and set aside for a moment. In a bowl, combine the flour, seasoning, plus salt and pepper. Toss the chicken pieces in this mixture until coated. Shake off excess.
Step 5

In another skillet over medium-high heat, melt the remaining 2 tablespoons butter with the olive oil. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
Step 6

You might need to add more oil if you're cooking by batches on a small skillet. Transfer cooked chicken to the skillet with the sauce.
Step 7

Return the skillet with the sauce and cooked chicken over medium heat and add in the tomatoes. Mix until everything is well coated with the sauce.
Step 8

Let simmer briefly just until the tomatoes have softened a little. Transfer to a plate and serve. It's great with rice!

04 Author

zhanghengshuo

104 Recipes

Easy Mushrooms and Tomatoes Drunken Chicken Marsala

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