Chicken Marsala with Peas and Sun Dried Tomatoes
Serves: 6 servings
  • 2 pounds boneless, skinless chicken breasts – pounded or filleted to a thickness of about ¼ inch
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 8 ounces mushrooms, cleaned and sliced – I used baby portabella
  • ½ cup chicken stock
  • ½ cup sweet Marsala wine
  • ½ cup frozen peas
  • 2½ ounces sun dried tomato halves (not oil packed)
  • ½ cup/4 ounces crème fraîche
  • 1½ tablespoon cornstarch
  • 1 tablespoon fresh chopped parsley or basil
  1. Season the chicken with salt and pepper.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium high heat until hot but not smoking.
  3. Add the chicken to the hot skillet and cook for 3-4 minutes on each side. Using a slotted spoon, transfer the chicken to a plate and keep warm.
  4. Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.
  5. Add the chicken stock and marsala wine. Bring to a boil and add the peas and sun dried tomato halves. Reduce heat and simmer for 2 minutes.
  6. Add the crème fraîche and simmer for 2-3 minutes until reduced slightly.
  7. Meanwhile combine the cornstarch with 1½ tablespoon of water and mix well. (I use a small mason jar for this and shake the covered jar until the mixture is well combined and all the cornstarch is dissolved.)
  8. Add the cornstarch mixture to the skillet and simmer until the sauce becomes creamy, about 1-2 minutes. Put the cooked chicken back into the skillet with the cream sauce. Stir to combine until heated through, about 1 minute more.
  9. Sprinkle with fresh parsley or basil and serve.
Recipe by Queen of My Kitchen at