Page 71 - cookbook1

Chicken Marsala

2 tsp olive oil
3 cups fresh mushrooms, fresh, sliced
1 lb boneless skinless chicken breasts, four 4 oz
pieces
1 tsp dried thyme
½ tsp salt
¼ tsp pepper
½ cup marsala variety wine
1¼ cup beef broth
1½ Tbls cornstarch

Procedure
1. Heat oil in large skillet over medium-high heat. Add
mushrooms and sauté until tender and releasing liquid,
about 5 minutes.
2. Meanwhile place chicken on a plate and season both
sides with thyme, salt and pepper. Move mushrooms to
outer edge of skillet once cooked.
3. Place chicken in center of skillet and cook until golden,
about 3 minutes per side.
4. Add wine to skillet; simmer 1 minute. Add ¾ cup of broth
and simmer, uncovered, until chicken is cooked through,
about 8 minutes.
5. Dissolve cornstarch in remaining ½ cup of broth in a
small bowl; add to skillet.
6. Simmer until sauce thickens, stirring constantly and
incorporating mushrooms into the liquid, about 1 minute,
7. Server chicken with mushroom sauce spooned over top.

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