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Sweet Chicken Marsala

Sweet Chicken Marsala

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
WyOldtimer

WyOldtimer

This is a delightful dish combining the unique flavors of Italian Marsala wine with the white meat of the chicken breast. The dish has been sweetened to appeal to a broader range of those who appreciate the fun of cooking with fine wines.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
  2. Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture; bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
  3. Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce, stirring continually; cook and stir until the sauce thickens, another 10 to 15 minutes.
  4. Heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.
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Reviews

tpigger001
0

tpigger001

5/5/2014

Didn't have any idea what to do with the chicken tonight so I searched on Allrecipes and decided to make this dish. I didn't have molasses, so sub with brown sugar. My husband and I loved it. Thanks.

Joey Joan
0

Joey Joan

1/20/2014

I didn't use the corn syrup and I am glad I didn't, the Marsala was real sweet with out it. I used one pan and started with cooking the chicken first. This is not a bad recipe but I won't be using it again.

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