Drunken Chicken Marsala with tomato

Name: Drunken Chicken Marsala with tomato
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breast; 16 oz crimini mushrooms; 3 tbsp butter; 1 1/4 cup dry marsala wine; 2 clove garlic; 1 tbsp cold water; 1 tsp cornstarch; 2 tbsp heavy cream; 1/2 tsp salt; 1 tbsp olive oil; 1/4 cup flour; 1 tbsp all-purpose seasoning; 3 cup sapori tomatoes; 1 fresh parsley; 12 oz any pasta you wish

Zach @cook_3019527

Best to finish the wine you don't use while making this!

Zach @cook_3019527

Best to finish the wine you don't use while making this!

Saved

Ingredients

50 mins

4 servings

2 lbboneless skinless chicken breast
16 ozcrimini mushrooms
3 tbspbutter
1 1/4 cupdry marsala wine
2 clovegarlic
1 tbspcold water
1 tspcornstarch
2 tbspheavy cream
1/2 tspsalt
1 tbspolive oil
1/4 cupflour
1 tbspall-purpose seasoning
3 cupsapori tomatoes
1fresh parsley
12 ozany pasta you wish

Saved

Steps

50 mins

1

Add 1 Tbs. of butter in a large deep skillet and saute the mushrooms until golden brown.
2

Add the garlic and wine and let simmer for 15-20 minutes to reduce the wine. After add the cornstarch, cream, and salt. Stir until it starts to thicken up.
3

Pound the chicken breasts until they are about 1 inch thick.
4

Add flower, seasoning, salt, and pepper in a shallow bowl and toss chicken breasts in it until coated. Shake off excess coating.
5

In a separate skillet add the remaining 2 Tbs. of butter and oil and fry chicken until golden brown on both sides.
6

Add chicken to marsale mixture and tomatoes. Simmer till the tomatoes are nice and soft.
7

Serve over any kind of pasta and garnish with fresh parsley.