Grilled Chicken Marsala
Chicken marsala is one of our favorite meals! With the boil water advisory for New Orleans tonight, trying to pick a good meal was a little tricky, but we settled on this!
6-8 chicken breast tenderloins (I buy a large frozen bag and defrost. Once they are defrosted, I trim the skin and excess fat)
4 tbsp olive oil
1/2 tsp parsley
1/2 tsp oregano
1/2 tsp of garlic salt
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp salt
1/4 tsp pepper
Combine oil and spices in small bowl. Using marinade brush, brush chicken with mixture. Refrigerate.
Marsala Sauce Ingredients/Directions:
4 tablespoons of butter
4 garlic cloves, minced (I buy jar of minced garlic, so I use a couple large spoonfuls)
1 container of mushrooms, rinsed and clean (this was tricky for us with the water boil advisory!)
1/4 cup of Marsala wine
Sprinkle of pepper
1/4 cup chicken stock, cold (I have used cold water before and it worked fine)
2 tsp corn starch
2 tbsp heavy whipping cream
1 tsp parsley
1. Melt butter in large saucepan. Add garlic to melted butter and sauté for a about 2 minutes
2. Add mushrooms, marsala, and pepper to pan; stir. Sauté on med-low heat until mushrooms are cooked (about 4 minutes)
3. Stir corn starch in chicken stock until well-combined. Slowly add mixture to saucepan and stir until completely blended.
4. Add heavy whipping cream and parsley; stir.
Continue to heat sauce on med-low until it thickens. I usually leave the sauce on low heat with the lid off until it thickens. Then I’ll turn to heat off and put the lid back on to keep it warm.
While the sauce is thickening, you can start to heat your grill. I use a Foreman since we moved to the apartment. Once the grill is hot, I add the chicken and only leave it on the grill for about 3.5 minutes. This ensures it will not be rubbery or dry.
I serve our chicken marsala over Alfredo noodles. Sometimes I’ll buy the pack of McCormick’s Alfredo sauce, but usually I just use the Pasta Roni Alfredo. Austin prefers the boxed noodles :)
This recipe doubles easily, so if you’re making for more people, or you just want more sauce, it’s simple to add more liquid. You do not need to double the butter or the garlic! Just remember to use enough corn starch so the sauce will thicken.