Starting with the basics: Episode 13

Chicken Marsala

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Chicken marsala is a comforting Italian American dish that can be made in under 45 minutes and creates a delicious gravy that can be used on gluten free pasta, mashed potatoes, or my favorite roasted garlic mashed cauliflower.

Lets get started cooking…

You first want to grab your ingredients. Remember, if you are prepared to cook, it will make your life so much easier in the kitchen! The ingredients are a few spices you’ll need for your chicken spice. You’ll obviously need some thin sliced chicken breast. We will also be using some prosciutto, garlic, shallot, butter, cream, cornstarch, mushrooms and of course Marsala Wine!

To stay organized, begin by slicing your mushrooms, mincing your garlic and shallot and chopping your prosciutto.

Your spice mixture will include salt, pepper, oregano, thyme, dried parsley, marjoram, and garlic powder. Mix all of the spice ingredients together in a bowl and liberally coat your thin chicken breast.

Coat a stainless steel pan in olive oil and cook your chicken until it reaches 165 degrees. The chicken will feel like it is sticking to the bottom of your stainless steel pan. That might sound like one of your worst nightmares!! It’s okay, it is doing what it is supposed to do. Sit tight and let the pan and chicken work its magic. When it is ready to be flipped, it will release from the pan. The reason that you want to use stainless steel is to create the gorgeous fond that your see above. This is what creates flavor! Once the chicken is done remove it to a plate and set aside.

It’s time to make the sauce! This sauce does not take long at all, but you should have your ingredients ready to go so this will be easy! Melt 1/3 cup butter in your pan that has all of that beautiful fond. Melt the butter on medium- low heat to keep if from burning. Once the butter is melted, turn up the heat to medium- medium high and add your chopped prosciutto. Sauté for 2- 3 minutes. PLEASE make sure you keep an eye on the butter. We do not want it to burn! Burnt butter will make you have a bitter and burnt tasting sauce. Once the prosciutto has rendered, add the mushrooms and the shallots. Cook until the vegetables are soft and then add in the minced garlic. You will be able to smell the garlic when it is ready. This will take about 20-30 seconds.

Add the Marsala wine and let it bubble for about 20-30 seconds. Then add black pepper. Let this beautiful sauce simmer for about 5 minutes. The liquid should be almost gone. In the meantime, add the cornstarch to the chicken stock and whisk to combine. Add the Chicken stock to the vegetables and continue to simmer for 5 minutes.

This is when your sauce will transform. Add the chopped parsley and heavy cream and let it simmer for 3 to 4 minutes. Check for seasoning. Add salt or pepper if needed.

Add the chicken back to the pan to heat it up a bit and then plate!! Serve this with gluten free pasta, mashed potatoes, roasted vegetables, rice- honestly anything you want. The sauce is so good that you could put it on anything. !

Enjoy!

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Chicken Marsala

Yield: 4

Author: Holly

Ingredients

Chicken Spice

• 1 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon marjoram
• 1/4 teaspoon garlic powder
• 4 chicken breasts
• olive oil

Marsala Sauce

• 1/3 cup butter
• 1 slice prosciutto, diced
• 2 teaspoons minced shallots
• 2 teaspoons minced garlic
• 8 ounces fresh mushrooms
• 1/4 cup dry marsala wine
• 1 cup chicken stock- homemade is best
• 2 teaspoons cornstarch
• 1 teaspoon minced fresh parsley
• 2 tablespoons heavy cream

Instructions

1. Mix spice mix together. Coat 4 chicken breasts with the mixture. Pre heat a skillet with the olive oil. Sauté each breast until cooked through. Remove to a plate to rest.
2. Make the sauce:
3. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and sauté another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
4. Place the chicken on a plate and top with Marsala sauce.  
5. I like to serve this with mashed roasted garlic cauliflower and asparagus.