Easy Mushrooms and Tomatoes Drunken Chicken Marsala

By zhanghengshuo

3 Person

40 Minutes

0 Calories

This Easy Mushrooms and Tomatoes Drunken Chicken Marsala recipe, with tomatoes and mushrooms that add color and umami to the tender and sweet juicy chicken! Marsala is a fortified wine originating from Sicily. Made with a combination of white grapes and a distilled spirit (usual brandy), it is aged in casks and usually used for culinary purposes. It comes in two forms: sweet and dry. The sweet version has a higher sugar content and is perfect for making desserts, especially authentic tiramisu. Dry Marsala meanwhile is usually used in savory recipes and for drinking. This version that I used is a cooking wine only. It’s a watered-down version of Marsala wine.

Ingredients

1/2 cup sliced or cherry tomatoes
salt and pepper
1 tsp. favorite mix of dried seasoning
1/3 cup flour
1 tbsp. olive oil
500 g boneless skinless chicken breasts, sliced into bite-sized pieces
1/2 tsp. salt, or more to taste
2 tbsp. milk
1 tbsp. cold water
1 tsp. cornstarch
1 cup dry Marsala wine
2 cloves garlic, minced
3 tbsp. butter, divided
100 g long-stemmed mushrooms of choice

Method

01

In a large saucepan over medium heat, melt 1 tablespoon butter. Add the mushrooms and saute for about 8 minutes, until golden brown.
02

Add the garlic and Marsala wine. Give it a little mix to combine, then allow to simmer gently to reduce the wine, stirring only occasionally.
03

Meanwhile, mix the cornstarch and cold water to make a slurry. After about 12 to 15 minutes, add in the cornstarch slurry, milk, and salt.
04

The mixture should start to thicken slightly. Remove from heat and set aside for a moment. In a bowl, combine the flour, seasoning, plus salt and pepper. Toss the chicken pieces in this mixture until coated. Shake off excess.
05

In another skillet over medium-high heat, melt the remaining 2 tablespoons butter with the olive oil. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
06

You might need to add more oil if you're cooking by batches on a small skillet. Transfer cooked chicken to the skillet with the sauce.
07

Return the skillet with the sauce and cooked chicken over medium heat and add in the tomatoes. Mix until everything is well coated with the sauce.
08

Let simmer briefly just until the tomatoes have softened a little. Transfer to a plate and serve. It's great with rice!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Easy Mushrooms and Tomatoes Drunken Chicken Marsala

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 3 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1/2 cup sliced or cherry tomatoes

salt and pepper

1 tsp. favorite mix of dried seasoning

1/3 cup flour

1 tbsp. olive oil

500 g boneless skinless chicken breasts, sliced into bite-sized pieces

1/2 tsp. salt, or more to taste

2 tbsp. milk

1 tbsp. cold water

1 tsp. cornstarch

1 cup dry Marsala wine

2 cloves garlic, minced

3 tbsp. butter, divided

100 g long-stemmed mushrooms of choice

03 Method

Step 1

In a large saucepan over medium heat, melt 1 tablespoon butter. Add the mushrooms and saute for about 8 minutes, until golden brown.

Step 2

Add the garlic and Marsala wine. Give it a little mix to combine, then allow to simmer gently to reduce the wine, stirring only occasionally.

Step 3

Meanwhile, mix the cornstarch and cold water to make a slurry. After about 12 to 15 minutes, add in the cornstarch slurry, milk, and salt.

Step 4

The mixture should start to thicken slightly. Remove from heat and set aside for a moment. In a bowl, combine the flour, seasoning, plus salt and pepper. Toss the chicken pieces in this mixture until coated. Shake off excess.

Step 5

In another skillet over medium-high heat, melt the remaining 2 tablespoons butter with the olive oil. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.

Step 6

You might need to add more oil if you're cooking by batches on a small skillet. Transfer cooked chicken to the skillet with the sauce.

Step 7

Return the skillet with the sauce and cooked chicken over medium heat and add in the tomatoes. Mix until everything is well coated with the sauce.

Step 8

Let simmer briefly just until the tomatoes have softened a little. Transfer to a plate and serve. It's great with rice!

04 Author