Chicken Marsala

Name: Chicken Marsala
Yield: 4 servings
Cuisine: American
Ingredients: 4 small chicken breast trimmed and pounded(I separate the tenderloin); 1 large shallot minced (about 1/4 cup); 4 large garlic cloves minced; 5 tbsp butter; 1 cup Marsala wine; 3 cups bold beef stock; 12 oz sliced white mushrooms; 2 tbsp ap flour

Chef Bryce @ChefBryce

Chicken Marsala

Chef Bryce @ChefBryce

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Ingredients

4 servings

4small chicken breast trimmed and pounded(I separate the tenderloin)
1large shallot minced (about 1/4 cup)
4large garlic cloves minced
5 tbspbutter
1 cupMarsala wine
3 cupsbold beef stock
12 ozsliced white mushrooms
2 tbspap flour

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Steps

1

Add 3 tbsp of butter and melt. Season chicken with salt and pepper and brown on both sides, set aside.
2

After you remove the chicken add the mushrooms and 2 tbsp of butter and brown, I like mine over sautéed. Once the mushrooms are close to where you want them add 1/2 cup Marsala and reduce until all the liquid is gone, then remove the mushrooms
3

Add the shallots and garlic and sauté until fragrant, about 5 minutes. Stir in 2 tbsp all purpose flour and cook the flour down to make a light dry roux
4

Add 1/2 cup Marsala until mixed well and
5

Add the 2 cups of beef stock and bring to a simmer, add mushrooms back to the pan and simmer until it starts to lightly thicken, check for seasoning.
6

Add chicken and simmer on low covered for about 10 minutes and then open and increase the heat to reduce the sauce
7

Serve on garlic mash potatoes with the sauce and some organic roasted carrots