Dijon Chicken Marsala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 Boneless Skinless Chicken Breast1 pkg baby bella mushrooms1 small onion1/2 bottle (roughly) marsala cooking wine 2 tbsp Dijon Mustard2 cups light chicken broth2 cups water1-2 beef boullion cubes (depends on salt allowance)1 tbsp cornstarch and extra to coat chickensalt & pepperrosemary/thyme (if you like)
-Saute the onion in chicken broth until they are soft.
-Slice and add mushrooms to the onions, saute them until they start to soften but not all the way.
-ADD SPICES. (salt & pepper a must. rosemary/thyme if you like those flavors)
-Add the marsala wine, and raise heat to medium-high (setting #7 out of 10 on my stove)
-Cook the mushrooms in the wine for about 10 minutes, until most of the alcohol has cooked off.
-Add the Dijon mustard and whisk until well incorporated.
-Add the chicken stock and water and reduce heat to medium (#5 setting)
-Mix the 1tbsp cornstarch and 2 tbsp water in a separate bowl/cup.
-Once the liquid has returned to a simmer, add the cornstarch mixture.
-Stir well, until the sauce thickens to a nice consistancy.
-Lower the heat to low and leave until you are ready to serve
CHICKEN
-Mix cornstarch, salt, and pepper together on a large dish.
-Coat the chicken breasts in mixture.
-Heat 2tbsp oil in a pan on medium heat (setting #5 on my stove)
-Add the chicken breasts, and cook for about 8 minutes on the first side.
-Flip the chicken breasts and cook another 8 minutes, but this time COVER THEM. I have found that this ensures the chicken will stay moist and helps keep the outside of the chicken from getting dry and crunchy.
-Make sure to check that the chicken is cooked all the way through before serving!!!
***I serve the sauce and the chicken separately, but you can absolutely add the sauce to the chicken and serve as a 1 pan meal***
Serving Size: Makes 5 servings, or 10 1/2 servings
Number of Servings: 5
Recipe submitted by SparkPeople user KOVI1127.
-Slice and add mushrooms to the onions, saute them until they start to soften but not all the way.
-ADD SPICES. (salt & pepper a must. rosemary/thyme if you like those flavors)
-Add the marsala wine, and raise heat to medium-high (setting #7 out of 10 on my stove)
-Cook the mushrooms in the wine for about 10 minutes, until most of the alcohol has cooked off.
-Add the Dijon mustard and whisk until well incorporated.
-Add the chicken stock and water and reduce heat to medium (#5 setting)
-Mix the 1tbsp cornstarch and 2 tbsp water in a separate bowl/cup.
-Once the liquid has returned to a simmer, add the cornstarch mixture.
-Stir well, until the sauce thickens to a nice consistancy.
-Lower the heat to low and leave until you are ready to serve
CHICKEN
-Mix cornstarch, salt, and pepper together on a large dish.
-Coat the chicken breasts in mixture.
-Heat 2tbsp oil in a pan on medium heat (setting #5 on my stove)
-Add the chicken breasts, and cook for about 8 minutes on the first side.
-Flip the chicken breasts and cook another 8 minutes, but this time COVER THEM. I have found that this ensures the chicken will stay moist and helps keep the outside of the chicken from getting dry and crunchy.
-Make sure to check that the chicken is cooked all the way through before serving!!!
***I serve the sauce and the chicken separately, but you can absolutely add the sauce to the chicken and serve as a 1 pan meal***
Serving Size: Makes 5 servings, or 10 1/2 servings
Number of Servings: 5
Recipe submitted by SparkPeople user KOVI1127.
Nutritional Info Amount Per Serving
- Calories: 212.0
- Total Fat: 2.1 g
- Cholesterol: 82.0 mg
- Sodium: 1,364.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.8 g
- Protein: 32.4 g
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