Chicken Marsala

Chicken Marsala from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: 30 minutes
 * Serves: 4

Ingredients

 * 4 skinless and boneless chicken breast halves (about 1 pound)
 * 4 teaspoons vegetable oil
 * 3 cups mushrooms, sliced (i.e. button, portobello, cremini, or porcini)
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * ¾ cup dry marsala wine
 * ½ cup green onions, sliced
 * ½ teaspoon dried sage, crushed
 * 1 tablespoon water
 * 1 teaspoon cornstarch

Directions

 * 1) Tenderize breast halves by placing each between two sheets of plastic wrap then pound lightly using the flat side of a meat mallet until about ⅛” in thickness.
 * 2) Heat 2 teaspoons of the vegetable oil in a large skillet over medium-high heat and cook mushrooms for 4 minutes or until tender.
 * 3) Remove from heat and set aside.
 * 4) Sprinkle the salt and pepper over the chicken.
 * 5) Using the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat then add chicken and cook for about 2–3 minutes, turning once and no longer pink inside (cook longer if necessary to ensure doneness)
 * 6) Remove cooked chicken and set aside.
 * 7) In the same skillet, stir in the marsala wine to the leftover pan drippings, scraping up any browned bits then bring to a boil then reduce heat to medium.
 * 8) Stir in cooked mushrooms, green onions and sage.
 * 9) In a small bowl, combine water and cornstarch and mix thoroughly with a fork then add to the marsala sauce.
 * 10) Cook and stir until slightly thickened for about 1 minute.
 * 11) Serve chicken topped with marsala sauce and mushrooms.