bone-in airline chicken, mushroom marsala jus, creamy polenta, delta asparagus

In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear chicken for 5-7 minutes per side until golden brown.

Sear the Chicken

Remove chicken from skillet and set aside. In the same skillet, add butter, then add sliced mushrooms and garlic. Sauté until mushrooms are browned. Add Marsala wine and chicken stock, scraping the bottom of the pan. Return the chicken to the skillet and simmer for 15 minutes.

Add Marsala

In a pot, bring water to a boil. Gradually whisk in polenta. Reduce heat and cook for 20 minutes, stirring frequently until thickened. Stir in Parmesan cheese, heavy cream, and salt.

Cook the Polenta

In a separate skillet, heat olive oil over medium heat. Add asparagus, season with salt and pepper, and sauté for 5-7 minutes until tender.

Sauté the Asparagus

Bone-in airline chicken breasts

Olive oil

Salt

Black pepper

Butter

Cremini mushrooms, sliced

Garlic, minced

Marsala wine

Chicken stock

Fresh thyme leaves

Polenta

Water

Parmesan cheese, grated

Heavy cream

Asparagus, trimmed

Chicken Marsala

chicken marsala

Recipe information

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