Roasted Chicken Marsala Recipe
pan roasted chicken breast / paillard style / broccolini/wild mushrooms / marsala / herbs/veal demi / spaghetti + parm cream
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Ingredients
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Chicken
Marsala Sauce
Broccolini
Pasta
Method
Chicken Preparation
- 1
Prepare the Chicken
Butterfly the chicken breasts to create paillards. Season both sides with salt and black pepper.
- 2
Pan Roast the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
Marsala Sauce
- 3
- 4
Add Aromatics
Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
- 5
Deglaze with Marsala
Pour in the Marsala wine to deglaze the skillet, scraping up any browned bits. Let it simmer for about 2-3 minutes.
- 6
Finish the Sauce
Add the veal demi-glace and simmer for another 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Broccolini
Pasta Preparation
- 9
Cook the Spaghetti
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 10
Make the Parmesan Cream
In a saucepan, combine heavy cream and grated Parmesan cheese over low heat. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Assembly
- 11
Plate the Dish
On each plate, place a portion of spaghetti topped with Parmesan cream, add the roasted chicken, drizzle with Marsala sauce, and serve with broccolini on the side.
