Chicken Marsala
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Chicken Marsala
Brining is key to making the chicken moist and tender in this super savory chicken dish. This isn't the type of meal you want to make when you are in a hurry. Save it for a time when you want to truly enjoy time in the kitchen; cooking a restaurant quality, elegant, and delicious meal.
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
- 4 Skinless boneless chicken breasts
- Flour for dredging chicken gluten free
- Onion Powder
- Garlic Powder
- Salt & Pepper
- 8-10 oz Cremini mushrooms sliced
- 1/2 Cup Marsala
- 1/2 Cup broth I prefer mushroom or chicken broth but any broth will do
- 1 TBS butter or alternative
- Chopped parsley optional
- Bacon optional
Instructions
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Add marinade ingredients into bowl or zipper storage bag and mix. Add chicken marinate for up to 1 hour.
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Prepare and chop stir fry ingredients.
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Heat oil in pan.
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Remove chicken from marinade and add to pan, cook for about 5-7 minutes, browning on all sides.
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Remove chicken and set aside.
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Add more oil to pan if necessary to saute vegetables.
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Add carrots, bell pepper, cabbage and mushrooms and saute for 5 mintues.
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Add garlic, ginger, and scallions and saute for 3 minutes.
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Sprinkle flour or cornstarch on vegetables and stir well.
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Add soy sauce, vinegar, and stock, bring to a boil, reduce heat, add back chicken and simmer for few minutes until heated through.
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Serve over udon or rice noodles and garnish with scallions and cilantro.
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