Chicken Marsala

Chicken marsala is a classic Italian dish normally made with veal, but I chose to make it with chicken instead. Most often associated as a gourmet type of dish to me it is more of a comfort food with the gourmet touch and is quite easy to make for a great dinner party or date night. I chose to stir in a bit of truffle infused balsamic vinegar at the end for that extra touch, but you can use truffle infused olive oil or a tad more of balsamic vinegar. Dish it up your way and enjoy! Serves 4.

Ingredients

4 scaloppini style chicken breasts or 2 large chicken breasts cut in half horizontally to create a thinner chicken breast or pound them out
1/4 cup of egg beaters or 2 eggs beaten mixed with 1 tablespoon of water
3/4 cups of plain bread crumbs
1 1/4 teaspoons of Italian seasoning mix
A dash of kosher salt and fresh ground pepper
1/4 cup plus 3 tablespoons of olive oil
1 – 10 oz. package of baby bella mushrooms cleaned and sliced
2 shallots minced
3 garlic cloves crushed through a garlic press
2 cups of Marsala
2 cups of beef broth
1 1/2 tablespoons of balsamic vinegar
2 tablespoons of cornstarch
1/4 cup of water
1 teaspoon of truffle infused balsamic vinegar or truffle infused olive oil (optional)

Technique

In a medium to large cast iron skillet or regular skillet add 1/4 cup of olive oil over medium high heat. Dredge the chicken in the eggs and then into the bread crumbs, shake off excess bread crumbs and brown on both sides for 5 – 7 minutes or until done. No pink should remain in the middle. Cooking times will vary depending on the thickness of the chicken. Remove chicken and cover with foil to keep warm. If the chicken is too thick transfer to a baking sheet and bake in a preheated oven at 375 degrees until done. Add remaining olive oil and the mushrooms and sauté until they begin to release their liquid. Add shallots and sauté. Add garlic and sauté for about 30 seconds. Add the marsala and deglaze the pan scraping up bits on the bottom of the skillet. Add broth and balsamic vinegar and bring to a boil. Reduce for about 10 – 15 minutes. Stir occasionally. If sauce needs thickening make a thickening agent out of cornstarch and water. Gradually whisk into boiling sauce. Sauce will not thicken until it is brought to a boil. If you have truffle infused balsamic vinegar or truffle infused olive oil, stir in at this time. Plate and divide sauce among plates or serve sauce on the side. Round out the meal with cooked pasta and steamed asparagus or sautéed spinach.

Suggested Beverage

Try J. Lohr Paso Robles Merlot (California), Pedroncelli Pinot Noir (Russian River Valley, California), Farnese Sangiovese (Italy) or Convivio Red Wine by Field Stone (Alexander Valley).

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