Lean how to make a tasty Chicken Marsala with this easy recipe. Watch the video tutorial and then use the recipe down below to make your own!
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This is some of the kitchen stuff James used in this video:
Professional Nonstick Restaurant Fry Pan, 10″
11,000 BTU Portable Gas Burner (Make this dish anywhere!)
18 by 30 by 1/2-Inch Cutting Board, White http://amzn.to/2nENVVM
Stainless Steel Portion Cups
POURfect Mixing Bowls 1015 – 1-2-4-6-8-12 Cup Bowl Set
POURfect 13pc Measuring Spoon Set
1-2 oz Olive oil
1 ea 4-6 oz Chicken Breast
1/2 cup Sliced Mushrooms
1/2 cup Marsala Wine (Plus 1-2 Tablespoons for the end)
1/2 cup Chicken Stock
1/8 tsp Dried Basil
1/8 tsp Dried Oregano
1 Tbls Butter
1/2 cup Flour
1 tsp Kosher Salt
1 tsp Ground Black Pepper
Mix the flour, salt, and pepper together
Pre-heat a 10″ saute pan and then add in you oil. (Don’t let it get too hot, the oil is ready if a pinch of flour sizzles off in 3 or so seconds.)
Coat the chicken on both sides with the flour mixture, shake off the excess
Place in the hot pan and refrain from moving it around too much. Turn down the heat if the oil is sputtering too violently or if the oil starts to smoke
When the chicken is brown (3-5ish minutes***)
*** It take longer if you kept your heat low
Verify it has browned, turn it over, and add in your mushrooms
Move the mushrooms around the pan until they start to brown
Remove the pan from the heat source and keep it away from any open flame.
Carefully add in the Marsala wine, return to heat and reduce by half
(When cooking with alcohol you can get a pretty SIGNIFICANT & INTENSE FLAME even on an electric burner. If the wine ignites turn off your heat source and cover the top with a lid.)
Add in your chicken stock, basil, and oregano and reduce all of the liquid in the pan by half. (2 oz of remaining Marsala + 4 oz of chicken stock should be reduced to 2-3 oz ideally. Important! Don’t rush it! This is the difference between making a great sauce and a not so great sauce)
Use a thermometer to make sure your chicken has reached an internal temperature of at least 165 degrees.
After the sauce has reduced, taste test it, and add in an additional 1-2 tablespoons of Marsala wine, and if desired, a pinch of salt.
Remove from heat and slowly stir in 1 Tablespoon of butter until it is well incorporated.
Serve over your favorite mashed potatoes, buttered pasta, rice, or risotto!
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