Drunken Chicken Marsala with tomato
Drunken Chicken Marsala with tomato

Hi everyone, hope you are having an incredible day. Today, I will show you a way to prepare a special dish, drunken chicken marsala with tomato. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Drunken Chicken Marsala with tomato is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Drunken Chicken Marsala with tomato is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have drunken chicken marsala with tomato using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Drunken Chicken Marsala with tomato:
  1. 2 lb boneless skinless chicken breast
  2. 16 oz crimini mushrooms
  3. 3 tbsp butter
  4. 1 1/4 cup dry marsala wine
  5. 2 clove garlic
  6. 1 tbsp cold water
  7. 1 tsp cornstarch
  8. 2 tbsp heavy cream
  9. 1/2 tsp salt
  10. 1 tbsp olive oil
  11. 1/4 cup flour
  12. 1 tbsp all-purpose seasoning
  13. 3 cup sapori tomatoes
  14. 1 fresh parsley
  15. 12 oz any pasta you wish
Instructions to make Drunken Chicken Marsala with tomato:
  1. Add 1 Tbs. of butter in a large deep skillet and saute the mushrooms until golden brown.
  2. Add the garlic and wine and let simmer for 15-20 minutes to reduce the wine. After add the cornstarch, cream, and salt. Stir until it starts to thicken up.
  3. Pound the chicken breasts until they are about 1 inch thick.
  4. Add flower, seasoning, salt, and pepper in a shallow bowl and toss chicken breasts in it until coated. Shake off excess coating.
  5. In a separate skillet add the remaining 2 Tbs. of butter and oil and fry chicken until golden brown on both sides.
  6. Add chicken to marsale mixture and tomatoes. Simmer till the tomatoes are nice and soft.
  7. Serve over any kind of pasta and garnish with fresh parsley.

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