Colorado Red Bird Chicken Marsala Recipe
Roasted Colorado Mushrooms, Roasted Garlic, Pommes Purée (Milk, Wheat)
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Ingredients
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Chicken Marsala
Roasted Colorado Mushrooms
Pommes Purée
Method
Chicken Marsala
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides.
- 2
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
- 3
Deglaze the Pan
In the same skillet, add 1 cup of Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 4
Roasted Colorado Mushrooms
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Prepare the Mushrooms
Clean the mixed mushrooms and place them in a large bowl. Add the whole garlic cloves, olive oil, thyme, salt, and black pepper. Toss to coat evenly.
- 7
Roast the Mushrooms
Spread the mushroom mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the mushrooms are tender and golden brown.
Pommes Purée
- 8
- 9
Mash the Potatoes
Drain the potatoes and return them to the pot. Add the butter and heavy cream, then mash until smooth and creamy. Season with salt and black pepper to taste.
