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    15 Minute Chicken Marsala

    Source of Recipe


    3 tbsp. Flour
    Dash of Salt and Pepper
    1 lb. Boneless, Skinless Chicken breasts cut into strips
    Olive Oil
    6 oz. Portabella Mushrooms, Sliced
    1 Shallot, Minced
    3 Cloves Garlic, Minced

    1 1/4 C. Marsala Wine
    1/4 C. Fresh Lemon Juice
    1 tbsp. Cold Water
    2 tsp. Cornstarch
    Chicken Broth, if necessary


    Dip chicken strips in a mixture of flour, salt, and pepper. Heat 1 tsp. of olive oil in large non-stick skillet. Cook chicken strips, adding more oil if necessary, about 6 minutes. Transfer chicken to a platter and keep warm. wipe skillet clean and add another tablespoon of oil and heat over medium heat. Add mushrooms, shallots, and garlic. Cook stirring ocassionally, until mushrooms are lightly browned, about 3 to 5 minutes.
    Stir the wine, lemon juice, and pepper together and pour into mushroom mixture.

    Add chicken and continue cooking until chicken is heated through, about 3 minutes. Make a slurry of cornstarch and water, mix well and pour into chicken-mushroom mixture and still til sauce th ickens about 1 or 2 minutes.
    Chicken broth can be added if sauce is too thick.
    Port wine can be substituted for Marsala.




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