Drunken Chicken Marsala with Tomatoes

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1 cups Cherry tomatoes
  • 16 oz Crimini mushrooms, fresh
  • 2 cloves Garlic
  • 1 Parsley, fresh

• Baking & Spices

  • 1 tsp All purpose seasoning
  • 1 tsp Cornstarch
  • 1/3 cup Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1 cup Marsala wine, dry

Found on pinchofyum.com

Description

Ingredients

• 16 ounces fresh crimini mushrooms, sliced
• 3 tablespoons butter, divided
• 2 cloves garlic, minced
• 1 cup dry Marsala wine
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
• 2 tablespoons heavy cream
• ½ teaspoon salt (more to taste)
• 1½ - 2 lbs. boneless skinless chicken breasts
• 1 tablespoon olive oil
• ⅓ cup flour
• 1 teaspoon all purpose seasoning + a pinch of salt and pepper
• 1-2 cups cherry tomatoes
• fresh parsley

Directions

• Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
• Add the garlic and wine - let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture - it should start to thicken slightly.
• Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
• Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
• Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
• Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.