Chicken Marsala is a dish that I watched friends and family order at restaurants, and I never understood why. During high school, I had a very bad experience with it. To my dismay, the Chicken Marsala I ate, apparently, was not made properly- the Marsala wine was so strong and pungent that I probably had a hangover from it. From what I learned in class today, the chef or cook that made my Chicken Marsala most likely added too much wine and did not cook out or flambe’ most of the alcohol.
I never appreciated Chicken Marsala until today – when I tasted my chef instructor’s version, which was properly cooked. With it’s simplicity, sweetness, and deliciousness, what’s not to love?
In class, it took me about 15-20 minutes to make Chicken Marsala. If I wasn’t running around, looking for a pan to use, it probably would have taken me less time. It’s a saucy dish, so I purposely sauced up the plate and the chicken.
Here’s the recipe. Hope you enjoy it!
Serving Size- 1
1 Chicken breast, boneless and skinless
¼ of an onion, brunoise (1/4″ X 1/4″ X 1/4″ cut)
8 Button mushrooms, destemmed and sliced
3-4 ounces Marsala wine
½ cup Veal stock
Blended oil (75% Canola Oil, 25% Olive Oil)
All purpose flour for dredging
Salt and pepper to taste
1. Cut chicken breast in half. Other half can be used for another serving (wrap in plastic wrap and store at bottom of refrigerator)
2. On counter top, place other chicken breast piece between 2 sheets of plastic wrap, and with a mallet, flatten the chicken so that the piece is even (and cooks evenly and somewhat quickly). This is called, paillard.
3. Lightly season the chicken with salt and pepper and lightly dredge the chicken in flour, dusting off excess flour.
4. Heat a 10” sauté pan on med-high heat, add oil, and heat the oil just before smoking point. Add the chicken to the heated pan.
5. Adjust the flame as needed to allow the chicken to cook evenly in the sauté pan until an internal temperature of 165 F is reached.
For the sauce:
1. Remove chicken breast from heat and keep warm. De-fat the pan.
2. Put brunoise onions in pan and sweat until onion is translucent.
3. Add the button mushroom and cook until tender.
4. Deglaze with Marsala wine off the heat and flambé to cook out alcohol
5. Reduce au sec (until almost dry)
6. Add stock and reduce to sauce consistency
7. Do not strain
8. Taste the sauce and season with salt and pepper accordingly before adding the chicken into the sauce to coat all over
9. Serve immediately on a hot plate by putting chicken on the plate and garnishes on top of the chicken with sauce on the plate
10. Garnish with finely chopped parsleyShare on Facebook