Chicken Marsala

     Since I first tried this savory dish at an Italian Cafe I've been in love. It's the perfect blend of salty and sweet, with savory flavors dancing across the palette. After researching several recipes I've come up with my own version, and it works perfectly for me. A lot of people are uncomfortable buying wine to cook with, but have no fear, by the time this dish is ready, the alcohol in the wine is cooked out.

     Also I found a smaller bottle of Marsala Cooking Wine next to the vinegar and balsamic vinegar section of the grocery store, which was sized perfectly, (12.7 fl oz) instead of having to buy a large bottle at a more expensive price.  So without further delay:



Chicken Marsala

2 tsp Butter
3 Garlic Cloves (3 tsp Diced Garlic)
1/2 Large Onion
1 Cup Sliced Mushrooms
1 TBSP Thyme
1 Bottle Marsala Wine (12.7 oz or 1 1/2 Cups)
2 Cups Low Sodium Chicken Broth
2 Cups Low Sodium Beef Broth
2 tsp Worcestershire Sauce
4 Chicken Breasts (Medium sized, boned and skinless)
Minced Parlsey for Garnish (about 2 tsp)

Slurry:
1 TBSP Corn Starch
3 TBSP Cold Water


Melt the butter and saute the onions, garlic, and mushrooms in a heavy bottomed stock pot. After 7-8 minutes de-glaze your pan with the Marsala wine, stirring constantly to scrap up the brown bits from the bottom of the pan. Add both stocks and thyme, bring to rolling boil, and add chicken breasts to braise in sauce.

Allow to boil down to 1/2 in size (about 20 - 25 minutes). Add slurry and stir, bring back to boil and sauce will thicken. Pull chicken breasts and plate, pouring sauce over top. (Also goes great over pasta). Garnish with minced parsley and serve. Serves 4