SKILLET CHICKEN WITH MARSALA & MIXED MUSHROOMS
A Chef Marco Pierre White Recipe
SERVES 4
PREP TIME: 15 Minute(s)
COOK TIME: 15 Minute(s)
INGREDIENTS
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1 cup dry Marsala wine
1-1/2 cups water
1 tub Knorr® Homestyle Stock - Chicken
2 tsp. cornstarch
4 thin sliced boneless, skinless chicken breasts
3 Tbsp. olive oil, divided
10 ounces sliced assorted wild mushrooms
1 small sweet onion, finely chopped
1 clove garlic, finely chopped
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PREPARATION
- Reduce Marsala wine in large skillet until syrupy consistency. Stir in water and Knorr® Homestyle Stock - Chicken and bring to a boil. Whisk in cornstarch blended with 1/4 cup water until smooth and slightly thickened.
- Rub chicken with 1 tablespoon olive oil. Grill in hot grill pan, turning once, until chicken is thoroughly cooked. Remove chicken from grill pan; keep warm.
- Heat remaining 2 tablespoons olive oil in another skillet and cook mushrooms until tender and starting to brown. Add onion and garlic and cook until tender.
- To serve, slice chicken into halves. Arrange 1/2 of the mushrooms on serving platter, then top with chicken and remaining mushrooms. Pour sauce over and sprinkle, if desired, with chopped fresh parsley.
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