Marcel Marceau and Marsala

In the same vein of my blog on strata, here’s another culinary delight that’s easy, delish, and seemingly named after a random famous person. I don’t know why I’ve never cooked with Marsala wine  before now. This Hungry Girl Recipe Swap for Chicken Marsala inspired me to try it.  Although I didn’t follow the ingredients exactly, maximizing the calorie-saving potential, I did find it to be deceivingly rich for something so simple. It’s one of those meals that make cooking a joy.

For those of you watching your calories, I recommend you switch over to Hungry Girl’s website for the exact recipe. Otherwise, follow this version; double the recipe if you are feeding a family or want leftovers.

You will need:

  • 1 tablespoon of butter
  • ½ cup chicken broth
  • ¼ cup Marsala wine
  • 1 tsp. cornstarch
  • 1 ½ cups sliced mushrooms
  • Two chicken breasts
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • ¼ teaspoon dried basil

Melt the butter for 10 seconds in a medium microwave-safe bowl. Add the broth, wine and cornstarch to the butter and whisk until the cornstarch has dissolved.

Cook the mushrooms in a skillet, coated with nonstick spray, on medium-high heat for about five to seven minutes or until the mushrooms soften. Move the mushrooms to the sides of the skillet, making room for the chicken in the middle of the skillet.

Season the chicken with salt, pepper and basil and place in the skillet. Cook for about six minutes, stirring the mushrooms occasionally. Flip the chicken, give the broth mixture a good stir, and add it to the skillet. Continue stirring the mushrooms and gravy until the sauce is thickened and the chicken is cooked through.

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