Chicken Marsala Recipe

Scott Anderson

By
@Chef_Scott

I’m bringing this recipe to you this winter season at the request of a friend of mine in Sharpsburg, MD. We often go over recipes and new ideas and she asked about this dish so I worked on it and decided that the most flavorful recipe to date was one that I learned at the Culinary Institute of America. I however substituted chicken for veal in the recipe from the CIA Professional Chef – 8th edition.

I also wanted to go more “Green” with my cookware and decided upon a new line from Cuisinart called GreenGourmet –Hard Anodized. They have a petroleum-free ceramic-based nonstick interior and an Eco-friendly riveted stick handle made from 70% recycled stainless steel, and it’s oven and broiler safe.

They key to this recipe is making a great sauce and starting with fresh ingredients and purchasing your poultry locally if possible. You will need a pan that can handle even browning and searing to give you the best-finished product, that’s why I recommend the GreenGourmet line.


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Rating:

Comments:

Serves:

10

Prep:

40 Min

Cook:

20 Min

Ingredients

MARSALA SAUCE - MAKES 32 FLUID OUNCES

1 oz
minced shallots
2 sprig(s)
thyme, leaves
1 small
bay leaf
1/2 tsp
black peppercorns, whole
8 oz
dry red wine
32 oz
demi-glace
8 oz
marsala wine
salt to taste
ground black pepper, as needed
4 oz
butter, diced

CHICKEN MARSALA

10
7-8 ounce chicken breasts, trimmed with fat removed
2 tsp
salt
1 tsp
ground black pepper
3 oz
flour (optional, but i tend to use it)
2 oz
clarified butter
1/2 oz
shallots, minced
6 oz
white wine (dry is preferred)
24 oz
marsala sauce
5 oz
butter (optional - but adds a nice finishing touch)

Directions Step-By-Step

1
In a saucepan, combine the shallots, thyme, bay leaf, peppercorns, and wine. Reduce by half over medium-high heat.
2
Add the Demi-Glace and continue to simmer until the sauce has developed a good flavor and consistency. Add the Marsala and return to a simmer. Season with salt and pepper. Strain the sauce through a fine mesh strainer into a clean saucepan.
3
Finish the sauce by swirling in the butter. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use.
4
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Cooking the Chicken
5
Pound each breast between sheets of layered plastic wrap to a thickness of ¼ inch. Blot dry and season with salt and pepper. Dredge in flour, if desired. (This is to remove any remaining moisture and assist in browning.)
6
Heat butter or oil in a large sauté pan over medium-high heat until it is almost smoking. Sauté the chicken until it is cooked through at 165 degrees, about 2-3 minutes per side. Remove the chicken from the pan and keep warm while completing the sauce.
7
Skim the fat off the surface of remaining liquid if breasts were not trimmed and add the shallots and Sauté until they are translucent, about 1 minute.
8
De-glaze the pan with the wine; reduce until it is almost dry (au sec).
9
Return the sauce to a simmer and adjust the seasoning with salt and pepper as needed. Swirl in the butter to finish the sauce, if desired.
10
Serve immediately with the sauce

About this Recipe

Course/Dish: Chicken
Regional Style: Italian