It's creamy...
It's dreamy...
You're gonna want this in your mouth... *wink wink This is a dish that just makes everything so damn special! It's silky, rich, and has all the good feels of deliciousness. Im talking about a creamy chicken marsala that makes everything feel so right. This is a great dish to serve at Christmas time, or to celebrate someone's birthday, or really, when you need a mushroom fix. Simple ingredients goes into this. You just need to make a trip to the "Packie" (aka liquor store for those of you non-New Englanders) to purchase some dry marsala to make this. Everything else as far as ingredients go, you either already tend to have these ingredients or you might just need a couple.
The variety of wild mushrooms I am using are from Dunk's Mushroom Products & Foraging, LLC of Brentwood, NH. This incredible New Hampshire business is our local mushroom cultivator, forager who grows gourmet mushrooms and offers wild foraged mushrooms throughout the year. Please consider visiting my friend's website at www.dunksmushrooms.com.
NOTE: This dish RELIES on Marsala. After all, the name is Chicken Marsala. There are no substitutions that will give you the same exact flavor profile at all. To remove the Marsala, you are only having a chicken with mushroom-sauce at that point.
DRY INGREDIENTS:
8oz All-Purpose Flour (approximately) Kosher Salt Black Pepper Onion Powder Dried Thyme
Either a sealable bag or a small tray, mix all of your dry ingredients together and set aside. This is what you will use for coating your chicken breast.
INGREDIENTS:
2 Chicken Breasts, cleaned/trimmed, butterflied 1-1 1/2lbs (454g-680g) Mushrooms, cleaned, sliced 6oz Red or White Onion, sliced 2-3oz Garlic, freshly chopped
8oz Marsala 8oz Light Cream or Half-and-Half 4oz Chicken Stock
Kosher Salt - to your liking
Black Pepper - to your liking
Olive Oil
Butter
Begin your prep work by working with your mushrooms, onions, and garlic first. Your mushrooms should be clean, free of any dirt or debree. Keep your slicing cuts as universal and consistent as possible.
Garlic - fresh garlic is important in this dish. Do not use jarred garlic as the chemicals/stabilizers will throw off the flavor of this dish. It is up to you on how much garlic you like, so make your own adjustments.
Peel and slice your onion into universal and consistent cuts. Set your vegetables all to the side.
Take your chicken breasts and remove any membranes, small fat deposits, and be sure to remove any bone fragments that might be hidden. Breasts may still have a collar bone or rib bone fragments left behind.
Lay the breast on the cutting board and without pressing hard, lay your hand on top of the breast (Watch the video on YouTube). Carefully with your knife, begin slicing in the middle with one smooth stroke to almost the middle. Remove your hand and flare out the partially cut breast. Glide your knife through the rest of the breast until it has been butterflied open. Repeat with the second breast.
Cut the butterflied breast down the middle and lay the breast into your flour mixture. Be sure to coat the breast evenly. Set aside and coat the rest of the breasts.
In a pan on medium to medium-high heat, add a drizzle of olive oil and a knob of butter. Dust with kosher salt and black pepper and melt well. Once this is up to temperature, add your coated chicken to the pan. DO NOT MOVE YOUR CHICKEN AROUND - let the heat get to the chicken. For the first 4-5 minutes, you want to achieve a light browning. Flip the breast over for another 2-3 minutes. You do NOT want to fully cook this chicken. Remove the chicken from the pan to a separate plate with a cover to keep warm.
Into the same pan, add another drizzle of olive oil and another knob of butter. Once melted and up to temperature, add your mushrooms, onions, and garlic. You do NOT want to fully cook these vegetables. Be sure to toss in the pan to evenly cook out your mixture. This should take about 5-7 minutes, depending on the size of your cuts.
Add your Marsala to the pan. Get this up to temperature.
Add your chicken stock to the pan. Cook this down for a good 5-7 minutes until reduced in half.
Add your light cream and mix in well. Get this up to temperature. This should be a matter of a couple of minutes
Return your chicken breasts to the pan.
After about three minutes, reduce the heat to a slow simmer. Cook for another three to four minutes, or until the chicken is fully cooked. It will cook extremely fast, so be careful. Remove the pan from the heat when done.
Serve this over mashed potatoes, roasted potatoes, rice, or polenta
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