Chicken Marsala Without The Mess! - cooking recipe

Ingredients

Marsala Sauce
2 tablespoons butter
8 ounces sliced mushrooms
2 garlic cloves, minced
1 shallot, minced
1 cup marsala (dry, not sweet. Sometimes I use half white wine)
1/2 cup chicken broth
2 tablespoons cornstarch
Chicken
1 1/2 lbs chicken breast tenders
1 tablespoon olive oil
1/4 teaspoon salt
ground black pepper

Preparation

Start by making marsala sauce. Heat butter in saute pan; add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
Separately, whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
Meanwhile, preheat grill to high heat.
Toss raw chicken tenders with olive oil, salt and pepper (Note: if you are using regular size chicken breasts, cut them in half to make two long portions). Place chicken on hot grill and cook only 1-2 minutes each side.
Place grilled chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
**If you are making this meal for company, feel free to make ahead to this point. Then right before serving time, reheat it while you cook the pasta.
Serve chicken over cooked pasta; garnish with parsley.