This recipe is a variation of the traditional marsala, using corn starch to
thicken in place of heavy cream. This dish is lower in fat, but still
tasty and an excellent source of protein.
boneless skinless chicken breasts, sliced in half, thin
16oz sliced mushrooms
2 cups milk
1½ cup marsala wine
3TB corn starch
2 cups flour
Set up: Set out
ingredients and utensils and cutting board. Slice chicken thin, slice
mushrooms if not pre-sliced. Pour flour into medium bowl. Coat chicken in flour,
set chicken aside on plate, discard flour. Whisk milk, salt, pepper and corn
starch until smooth, set aside. Start water to boil for pasta. Add pasta to
boil just after beginning to cook the chicken marsala.
On medium/high heat,
melt butter in a large frying pan, add mushrooms and reduce heat slightly. Stir
mushrooms until evenly coated in butter, cooking for 3 minutes. Add wine, stir
and bring to boil to cook off alcohol. Stir constantly for 2-3 minutes, taste.
When alcohol is cooked
off, reduce heat to medium and add milk mixture, stir until well mixed, increase
heat to bring to a low boil, 1 minute. If sauce seems too thick, add small
splashes of milk accordingly. Add chicken and use a rubber spatula to scrape
sauce over chicken, until chicken is completely submerged. Turn after 3 minutes
and repeat submerging for 3 more minutes. Remove pan from heat, check thickest
part of chicken to be sure it is finished. Serve, with sauce, over pasta.