My Favorite Chicken Marsala

I should have titled this, Mr. Kirk’s Favorite Chicken Marsala, because that is his favorite dish. Well maybe his second favorite, only to chicken parmigiana. I do love this recipe because it’s packed with flavor, and not something I would normally make at home, but super simple to make on a busy weeknight. 

Traditionally, chicken marsala is served with pasta (I would choose angel hair, and Mr. Kirk linguine) but I like to mix it up and make it with mashed potatoes sometimes. Plus, I’m not a big pasta fan once the weather warms up. I’d rather have fresh veggies and a little side of mashed potatoes with marsala sauce as the gravy – yuuuum!

Here’s what you need…

• 1lb of boneless, skinless thin sliced chicken breasts (You’ll want to extend your cooking time if you’re not using thin sliced, or simply pound it to 1/4 inch thickness)
• 8 oz sliced baby bella mushrooms (any mushrooms will do, I prefer baby bella for the flavor)
• 1 bottle (16 oz) marsala wine
• 2 cups beef broth
• 2-4 cloves garlic
• 4 TBS olive oil
• 2 TBS corn starch (dissolved in broth)
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Here’s what you do…

1. Preheat 2 TBS of olive oil in a skillet, over medium heat
2. Season both sides of chicken breast with salt and pepper and add to skillet. Cook for 3-5 minutes per side until they begin to brown and are cooked through (no pink center) Depending on how many chicken breasts you have, you may need to do this in two batches.
3. Once cooked, transfer chicken to a rimmed baking sheet or broiler safe dish and cover to keep warm.
4. In the same skillet (without cleaning it out) add remaining 2 TBS of olive oil, garlic, mushrooms, and another sprinkle of salt and pepper. Cook for 1-2 minutes until mushrooms begin to soften.
5. While mushrooms and garlic are cooking, mix 2TBS of beef broth with cornstarch.
6. Add marsala wine, broth and cornstarch mixture to the skillet and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes (stirring occasionally) until sauce begins to thicken and is reduced by about half. 
7. When sauce is finished cooking, sprinkle chicken breast with shredded cheese and broil until melted and lightly browned.
8. Serve warm, with a generous helping of sauce and mushrooms. You can enjoy this with pasta or mashed potatoes (or anything for that matter) Enjoy!