CHEF ASHLEY MCGEE

Chicken Marsala

(Yield: 4 entrée servings)

1.5 pounds Chicken breasts, trimmed, cut in thirds and pounded ¼ inch thick

8 ounces Mushrooms and sliced ¼ inch thick

2 each Shallots, finely minced

5 cloves Garlic, finely minced

6 ounces Marsala wine

20 ounces Chicken stock

6 ounces Heavy cream

2 tablespoons Chives, finely sliced

2 tablespoons Parsley, finely minced

As Needed Flour, for dredging chicken

As Needed Olive oil, for searing chicken

As Needed Kosher salt

As Needed Ground black pepper

Method of Preparation:

  1. Gather all the ingredients and equipment. Cut the chicken, separate breasts into thirds cover with plastic wrap and pound until pieces are an even ¼-inch thick, place into a hotel pan held on ice.
  2. Season and dredge pieces of chicken
  3. Heat a 12-inch sauté pan. Add a thin layer of olive oil to pan.
  4. Sear the chicken on both sides until golden brown and remove from the pan.
  5. Add in a single layer of mushrooms and sauté for one minute. Add shallots and garlic to the pan and sauté until aroma, about 20 – 30 seconds. Be careful not to burn.
  6. Deglaze, off the fire, with Marsala wine.
  7. Reduce the Marsala until almost dry to concentrate the flavor.
  8. Add in the chicken stock and cream.
  9. Add chicken breast back to the pan to finish cooking chicken and reduce the sauce.
  10. Reduce sauce to nappé, which means it is thick enough to coat the back of a metal spoon.
  11. Finish sauce by adding a sprinkle of chives and parsley.
  12. Taste the sauce and adjust seasoning with kosher salt and black pepper, to your liking.
  13. Serve immediately.

This dish is great over pasta, served with a green salad and a crisp white wine.