Sweet Chicken Marsala Recipe

  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1 slice onion, minced
  • 1 tablespoon chopped garlic
  • 2 cups Marsala wine
  • 1 1/2 cups chicken stock
  • 5 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon molasses
  • 1 tablespoon corn syrup
  • 3 tablespoons cornstarch
  • 1 tablespoon cold water
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 skinless, boneless chicken breast halves – pounded flat
  • 2 tablespoons chopped green onion, or to taste
  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.