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 Chicken Marsala Copyright © Chef Champion 2013

Total Time: 55 minutes                                     Prep Time: 15 minutes                                    Cook Time: 40 minutes                             Number of Servings: 2            

This is truly the king of Chicken Marsala. This dish is so good you’ll want to make this your dish and cook it for your family and friends forever. Have fun with this recipe.

Ingredients

¼ cup Vegetable Oil
2  medium airline/split chicken breasts (Seasoned and marinated)
2 tablespoons Creole Seasoning
3 medium baby portobello mushrooms
1 clove of fresh garlic
1 small shallot, diced

1/4 cup of Brandy
1 cup of Marsala wine, reduced
1 cup chicken broth or base
1/2 cup heavy whipping cream
1 tablespoon real butter (optional)

Directions
Pour a ¼ cup of wine over chicken in a small bowl. Season the chicken with creole seasoning or salt and pepper; cover then marinate for at least an hour.

Heat oil in a skillet just big enough to fit both chicken breasts in. Strain the chicken breast and slowly add the chicken to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust on both sides. (This will help seal in the juices.)

Add chicken to a shallow baking dish big enough to fit the chicken in and pour ¼ cup of chicken broth over the chicken. Finish cooking the chicken in a pre-heated oven at 300 degrease for about 15 minutes or until chicken is white all the way through (about 155 degrease. Remove chicken from oven and set aside to allow the juices to settle in the breast and carry over cook to reach about 160 degrees.

In the same pan turn the burner on medium, when hot add the mushrooms, shallot, and garlic and suttee for about 2-3 minutes.

Add the brandy and flambé (ignite)  stirring consistently making sure you collect all that yummy goodness left from the chicken. .

Add the wine and allow to  reduce by half.

Add the chicken stock and allow reducing by half.

Last add the heavy cream and 1 tablespoon of butter. Mixing well for about 1 minutes or until the sauce thickens and has a creamy texture. Serve as soon as possible.

Cook's Note

If sauce is too thick thin it out with a little chicken broth. If sauce is to runny thicken it with a slurry mixture of wine and cornstarch with a 50/50 ratio until it is at the consistency you want.

Plating: Slice half of the chicken breast in slices at a 90 degree angle. Then shingle the chicken to allow the peace’s to overlap. Spoon the sauce over half on the chicken and the rest on the plate.

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