A delightful and savory dish featuring chicken breasts bathed in a luscious Marsala sauce, complemented by sautéed mushrooms and garnished with fresh green onions. Perfect for a cozy dinner.
Ingredients
3 tablespoons butter
2 cups sliced mushrooms
1 medium diced onion
3 cloves minced garlic
1 cup Marsala wine
1 cup chicken stock
2 tablespoons brown sugar
2 tablespoons fresh lemon juice
1 tablespoon molasses
1 tablespoon corn syrup
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon olive oil
4 pieces chicken breasts
2 tablespoons chopped green onion
Method
In a spacious pot, melt 2 tablespoons of butter over medium heat. Add in sliced mushrooms, diced onions, and minced garlic, then increase the heat to medium-high. Sauté the mixture until the mushrooms become a rich golden brown, which should take about 3 to 5 minutes.
Pour in the Marsala wine, chicken broth, brown sugar, fresh lemon juice, molasses, and corn syrup into the mushroom mixture. Bring this concoction to a lively boil, stirring often until the liquid reduces by half, which will take around 10 to 15 minutes.
In a separate small bowl, combine cornstarch with cold water until smooth. Gradually whisk this slurry into the Marsala sauce while stirring continuously. Continue to cook until the sauce thickens to a luxurious consistency, which will take another 10 to 15 minutes.
In a large skillet, warm olive oil and the remaining tablespoon of butter over medium heat. Cook the chicken breasts until they achieve a beautiful golden brown color and are no longer pink in the center, about 3 to 5 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C). Transfer the cooked chicken to four serving plates.
Drizzle the rich Marsala sauce generously over the chicken breasts and finish with a sprinkle of chopped green onions as a garnish.
