Chef Morissa’s Drunken Chicken Marsala with Tomatoes
- 16 ounces fresh cremini 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
- Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and sauté 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.