Chicken Marsala
Chicken with mushroom and wine sauce, ladled over steaming linguine. A quick and satisfying entrée!
Quick Facts
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 1/4 of recipe
Yield: 4 servings
Ingredients
4 boneless skinless chicken breasts (about 1 pound/500 g)
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black fine grind pepper
3 tablespoons Mazola® Pure Olive Oil
1 cup sliced fresh mushrooms
2 teaspoons Argo® Corn Starch
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon sweet basil
1/2 teaspoon onion powder
Cooked linguine (optional)
Directions
Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper).
Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.
Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
Add 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder until well blended; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
Serve chicken and sauce over linguine, if desired.