Chicken Marsala - My Way Chef

An easy chicken recipe with a mushroom sauce made the Sicilian way....with Marsala wine! Subscribe for new videos each Friday.
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Steps by Roa Music |   / roa_music1031  


RECIPE

INGREDIENTS
4 boneless skinless chicken breasts (6 to 6 1/2 oz. ea), each cut into 3 pieces, pounded to a 1/4 inch and brined for 2 hours
flour as needed
1 tablespoon olive oil
2 tablespoons butter

Mushroom Mixture

8 oz. baby bella crimini mushrooms quartered
1 medium shallot finely diced
4 cloves garlic, minced
1 Tbsp tomato paste
1/2 tsp salt
2 Tbsp butter

Brine

1/2 cup kosher salt
1/2 cup sugar
2 quarts water

Marsala Sauce

2 cups sweet Marsala
2 cups chicken stock
4 tsp unflavored gelatin
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS

Cut each breast in half crosswise. Take the thicker and slice it half pole to pole. Place the three pieces between 2 sheets of plastic wrap and gently pound them to a thickness between 1/4 to 1/2 inch. Repeat with the remaining breasts.

In a 4 quart bowl combine 1/2 cup of kosher salt with 1/2 cup of sugar. Dissolve the salt and sugar with a with a quart of hot water, then add a quart water filled with ice cubes to cool down the hot water. This is the brine. Submerge the 12 pieces of chicken into the brine and refrigerate for 2 hours to 4 hours.

Meantime, in a 2 quart pot add the Marsala, chicken broth, gelatin, 1/2 tsp salt and black pepper. Bring to a boil for about 10 min. and set aside

Place three layers of paper towels on the counter. Rinse each of the pieces of chicken in cold water, and place on the paper towels. With additional paper towel dry off the other sides of the chicken pieces. In a pie plate or other container add enough flour to dredge the chicken pieces in. As you dredge the chicken pieces place them on a bakers rack

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning.) Place six of the chicken pieces and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. Repeat with remaining six pieces of chicken. Do not wash pan.

Melt 2 Tbsp of butter in the unwashed pan used to cook the chicken. . Add the shallots, garlic, tomato paste and 1/4 teaspoon of salt; cook for 1 to 2 minutes. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the Marsala Mixture. Scrape fond from bottom of pan to mix in with mushroom mixture. Cook for 2 minutes. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Transfer to a serving plate and sprinkle with parsley, if desired, and serve.