Creamy Chicken Marsala

Creamy Chicken Marsala - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Chicken Breast Medallions

Chicken Marsala is made using a fortified wine that originated in Sicily, like Sherry or Madeira. This version has a cream sauce and reduced with dried wild forest mushrooms. The flour coated chicken breast is sautéed in butter and olive oil with fresh thyme, rosemary, mushrooms, shallots, garlic, chicken stock, Marsala and cream. The chicken is rested in a warm place and this helps in keeping the breasts juicy, it is then reheated just before serving. You can use your favourite dry mushrooms, but it’s the mixture of fresh and dried that bring this recipe up a level. I used a mixture of dried wild forest mushrooms consisting of oyster, black fungus and boletes mushrooms. Other alternatives you could use are Porcini, chanterelle and morel. For the fresh I used Swiss browns also known as Cremini (Agaricus bisporus).

It’s all made using one pan and quick to make for a restaurant style dish that will impress any foodie. Enjoy Creamy Chicken Marsala!

Ingredients

¼ cup all-purpose flour (plain flour)
2 garlic cloves
1 shallot
½ tsp thyme
½ tsp rosemary
2 large boneless skinless chicken breasts
1 tbsp olive oil
3 tablespoons - 45g butter
8 ounces (250g) white button or swiss mushrooms (Cremini)
1 cup wild dried forest mushrooms (or other mix, porcini, shiitake, etc.)
¾ cup dry Marsala wine
1 cup chicken stock
¾ cup heavy cream (thickened cream)
Some fresh chopped parsley

Steps

Step 1
Peel shallot and chop very finely. Peel garlic and mince or chop very finely. Wash and chop the parsley. Set aside.
Step 2
Soak the dry mushrooms in the chicken stock to rehydrate. Set aside.
Step 3
Remove any chicken skin, slice into 3 or 4 even pieces parallel to chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions). Using a meat mallet, gently flatten the thicker sides for an even thickness. Keep as medallion shapes.

Season both sides of each piece with salt and pepper.
Step 4
Add the flour to a plate and coat each chicken piece both sides, shake away any excess.
Step 5
Add the butter to a medium heat frying pan with a drizzle of olive oil. Add chicken to the hot pan (should be a moderate sizzle sound, do not burn butter). Add the fresh or dried thyme and rosemary, continue cooking chicken until it becomes a nice golden brown colour. Heat up a plate (I use microwave for 60 sec). Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown. Once golden brown, transfer to hot plate and leave aside.
Step 6
Add another third of the butter to the same hot frying pan. Add the cut or diced mushrooms and cook for 2 minutes (if looking dry, add more butter, you want the mushrooms to have a little bit of colour). Add the minced garlic straight into the frying pan and keep tossing the mushrooms for even cooking.
Step 7
Deglaze the pan by adding the Marsala (if confident you can flambe, otherwise do it away from the flame for safety). Add the chopped shallots and chicken stock with soaked mushrooms. Season with salt and cracked pepper. Continue reducing sauce for on high heat until three quarters of the liquid has evaporated.

Add the cream and reduce on high heat until thickened.

Return the chicken pieces to the frying pan with all their juices, cook on low heat for 60 seconds.
Step 8
Transfer chicken to serving plate and pour the

sauce with mushrooms over chicken (serve with pasta and hot green vegetables). Sprinkle with chopped parsley.

Recipe tags: Creamy Chicken Marsala

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