Chicken Marsala Recipe
pan seared chicken, mushrooms, roasted fingerlings, marsala glace.
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Ingredients
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Chicken
Mushrooms
Marsala Glaze
Roasted Fingerlings
Method
Roasted Fingerlings
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). In a large bowl, toss the halved fingerling potatoes with olive oil, salt, pepper, and chopped rosemary.
- 2
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
Chicken and Mushrooms
- 3
Prepare the Chicken
While the potatoes are roasting, season the chicken breasts with salt and black pepper. Dredge each piece in all-purpose flour, shaking off any excess.
- 4
Sear the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 5
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add sliced cremini mushrooms and sauté for 5-7 minutes until they are browned. Add minced garlic and thyme, cooking for another minute.
Marsala Glaze
- 6
Make the Glaze
Pour Marsala wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- 7
Add Chicken Broth
Add chicken broth to the skillet and bring to a gentle simmer. In a small bowl, mix cornstarch with water to create a slurry, then stir this into the sauce to thicken. Cook for an additional 2-3 minutes.
- 8
Combine Chicken and Sauce
Return the seared chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.