15 Minute Chicken Marsala. . . Yes, Really

Name: 15 Minute Chicken Marsala. . . Yes, Really
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons flour; 1 dash salt and pepper; 1 lb chicken breast, boneless, skinless, cut into strips; olive oil; 6 ounces mushrooms, sliced (portabella or other); 1 shallot, minced; 3 garlic cloves, minced; 1 1/4 cups marsala; 1/4 cup fresh lemon juice; pepper; 1 tablespoon cold water; 2 teaspoons cornstarch; chicken broth

Submitted by Jezski

"Well, OK, maybe 17 minutes. But quick and GOOD! A vintage recipe, meaning I don't remember WHERE I got it! But it was a while ago."

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Ready In:: 15mins
Ingredients:: 13
Serves:: 4

ingredients

3 tablespoons flour
1 dash salt and pepper
1 lb chicken breast, boneless, skinless, cut into strips
olive oil
6 ounces mushrooms, sliced (portabella or other)
1 shallot, minced
3 garlic cloves, minced
SAUCE
1 ¹⁄₄ cups marsala
¹⁄₄ cup fresh lemon juice
pepper
1 tablespoon cold water
2 teaspoons cornstarch
chicken broth

directions

Dip chicken strips in a mixture of flour, salt, and pepper.
Heat 1 tablespoon of olive oil in large non-stick skillet. Cook chicken strips, adding more oil if necessary, about 6 minutes. Transfer chicken to a platter and keep warm.
Wipe skillet clean and add another tablespoon of oil and heat over medium heat. Add mushrooms, shallots, and garlic. Cook stirring occasionally, until mushrooms are lightly browned, about 3 to 5 minutes.
Stir the wine, lemon juice, and pepper together and pour into mushroom mixture. Add chicken and continue cooking until chicken is heated through, about 3 minutes.
Make a slurry of cornstarch and water, mix well and pour into chicken-mushroom mixture and still til sauce thickens about 1 or 2 minutes.
Chicken broth can be added if sauce is too thick. Port wine can be substituted for Marsala.