Chicken Marsala | Dinner DeeAs

Direct from a restaurant menu to your dinner table, ‘Chicken Marsala’ served with ‘Parmesan Polenta’. Grab the recipes at http://www.DinnerDeeAs.com and if you make it, send us a picture! Email us at DinnerDeeAs@fox.com or message us @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p ET on FOX13.

Welcome to Dinner DeeAs. If you don’t know what to have for dinner tonight, then give us a half an hour and we’ll show you how to make this: direct from a restaurant menu to your table. Chicken Marsala served with Parmesan Polenta. In the kitchen

With me to make this magnificent meal is Chef Jason Lutzk. Today we’re going to be tackling an Italian-American classic. We’re going with Chicken Marsala. That’s going to be the star right here. Absolutely. Yes, sir. But to get there, we got to start with the side first,

And we’re going with polenta What’s the difference between polenta and grits? The polenta costs a little bit more when you put it on a plate. So that’s the difference. It’s the big difference. Just it’s just see value in the pricing that do it. All right.

So how do we start then, with this a little bit more, you know, reserved, a little bit higher quality, a little bit more of the move on there. Refined, refined, the word we’re looking for polenta and how do we get this started? So we’re going to get we got our water going here.

We added some butter to it and a little bit of salt. and we’re going to slowly whisk in the polenta. Okay. So slowly, kind of pour it into the grains. Don’t get clumpy. And the steady stream. Steady stream. Want to keep on pouring while you whisking until all of it is in

Nice job. Yeah. Thank you, chef. Now, is this going to be like a risotto that you have to kind of keep constantly stirring or. It does take a little while. There’s different types of polenta. Some are quick cooking, some take a little bit longer.

This one’s a little bit longer and usually take about a half hour or so to make. And then it’ll it’ll hold for quite a while just sitting on the oven. to make this marsala for your dinner tonight. And we promised that. Yes, you at home, you can do it.

Chef Jason’s recipe, with all the ingredients and the directions that you need, are on our website. Dinner ideas dot com. Just grab your phone, open the camera app as if you’re taking a photo, not a video. Point out the QR code,

Which is in the corner of the screen and a link to our site will up here. All right, chef. Should I let this be? No, I might turn it down a little bit. Okay. And then maybe just take it off. Take it off over here for right now. Fantastic.

Got to leave it there. Very good. We’ll put that kind of bowl on the side. Therefore, if you would give me the oil, we’re going to see up the chicken. All right. We’ll get the chicken started. Very good. And put some vegetable oil in a little vegetable oil,

A little bit of water in it, and vegetable oil for this dish you like to be able to because it’s neutral, because it has its signature. It’s got a high smoke point. It’s got a little bit of high here. But we could still drop our chicken in.

We got a little sear on there. And what kind of flour are we working for? This is all purpose flour. And then that was just a little bit of dredging there, you know, at least some room. And I want to crowd the pan to my

When we put start putting the chicken in, it’s going to cool the pan down. So if you throw everything in there all at once, it’s not going to come out the same. So you could say, Hey, if you need it to because of your family

Or who you’re entertaining, you can do it in batches. Absolutely. You do a little bit at a time and we’re going to cool down the pan by adding a little bit more oil back to it. Well, our browning of our chicken is going to happen on both sides. We’re taking a break.

And when we come back, how to make the marsala soft and everything you need to know ahead on dinner ideas. Welcome back to dinner Is today. We’re making an Italian classic chicken marsala with chef Jason Lutz from Grace Restaurant and Pasta Grill.

Before the break, we started on our side of Parmesan polenta by boiling water with butter, whisking in the grains, adding salt and leaving it to thicken. Then we floured arch chicken breasts and sear them and a little bit of oil. But they’re not ready just yet.

We’re going to take them out of the pan so everything else can go in. So the chicken you looked, it was done. It’s good. It’s ready to go for our next step. How do you know that it’s done? What are you looking for in particular?

Well, you look for it to be, you know, come take a little peek at it and kind of look in the fattest area and see if there’s anything raw in it. A lot of people use a thermometer and make sure it’s said about, you know, 169 degrees. You know, there’s various different ways.

But you can just kind of tell by looking at it and we’re going to heat it up a little more. So we don’t want it to heat. We don’t want it to cook too much. We’re going end up heating it up with the sauce at the end.

So we want it to kind of be right on the edge so that way that you’re going to dry it out. Right? Okay, perfect. So then what? Just went into our pan then? So we dropped a little butter in the pan that we just use for the chicken

And we’re going to start searing the mushrooms. And the trick is, don’t think that you need another pan. Use the same pan. It’s got all the flavors loaded in there from the chicken that we just cooked. So we’re going to try to get those inside of the mushroom itself,

Add some flavor to the mushroom and make it even better than it already is. All right, let’s get these mushrooms into this part of here. We’re going to work this butter around. We got a really hot, hot pan we get. So we want a good sear on the mushrooms here.

We have some cremini mushrooms and we have some should talking mushrooms. They both cook differently. The cremini will take a little bit longer and then they should talk to me. So I’ll start with that one. It’s always good to keep your mushroom separated. There’s some very delicate mushrooms that take

No time at all, so to mix them with another one, you don’t want to do that. Just kills it and it ends up just shriveling up to nothing. for Chef Jason’s marvelous Marcel method, just head over to our web site Dinner ideas dot com where you can grab the recipe,

Which has all of the ingredients and the directions, all printer friendly and ready to go. Just scan the QR code in the corner of the screen to grab it. How are these mushrooms Come? We’re getting there. We got a little probably go ahead and adds the Qataris and their

And when you have mushrooms side by side, can you taste the difference between each of the different varieties? I think you can. I think it’s a texture thing, Sometimes, you know, just the way that it cooks up and some of them will just turn a little bit softer

And some of them will be a little bit more firm hold up to more heat. But it still just has such an a warm, inviting like note right here into like I’m smelling all of this with this hot thing right now.

And it’s just like such an earthy tone to it that it’s just for me. I love it. Yeah. I can see a mushroom lover. I am. I’ve always been a fun guy. All right, So just a little bit of butter. Yeah, it’s getting a little bit more moisture in there.

We could have some of our shallots. I like to do this kind of as it gets going so they don’t just disappear. Kind of get those done in just a little bit of shallow suck up to the flavor of the shall it. So we get out our tomato paste.

They’re starting to build the sauce now and get some browning on this tomato paste. Now, what will the tomato paste do in terms of the flavor and how will that complement the dish? So this is like a classical French technique that uses tomato paste, chard, tomato paste and red wine.

So you make a brown sauce, which is one of the one of the five mother sauces. And this is kind of how you do it. You want to cook the tomato paste Good. You can’t just throw it in there and just let it go. It’s got to be toasted.

And almost to the point of being charred up. Yeah, that’s going to add a lot of flavor to it. And this is just an entire dish in where we’re at right now. It’s just layer upon layer upon layer of flavor and timing to make sure absolutely

You’re activating all of the ingredients at the right moment. So that way then you can really celebrate that dish in the absolutely. Yeah. You can screw that around. I will certainly. Well, I’m going to take a little bit of a flower

That we used earlier just to get it kind of thick, a little bit. Not too much. Now, with the flower here, that’s just very light. There’s going to be a binder. It helps kind of speed up the thickening process as we move along through the rest of the dish.

And that was just the all purpose plain flour that you have in the in the cupboard that time to bring it out. And you look I absolutely recall it all purpose for a reason. Right That’s it. So we’re going to now that we’re getting a little bit

Chart up some nice color on the tomato paste and put some garlic in there. It cut and a couple of bay leaves those toasted with the tomato paste and smells so good. It’s like you’re getting to a nice point. We can start adding some wine

And then once again it’ll start absorbing into the mushrooms and we’ll start creating our sauce and walk us through that wine. That’s a red wine. A cabernet gives it a lot of good flavors. All the tannins and sugars in there and the vinegar background on it.

It’s going to make for a nice sauce base. So we’ll let that thicken up a little bit and we could finish up. Don’t want to waste any of the rest of our wine with that. You never waste the wine. You got to put it to the always to the last drop right

Now. So starting to get a good reduction on there. It’s starting to the wine and the tomato paste is starting to form a little sauce base on so it cooks down a little bit more. We’re going to add some of our vegetable stock.

You could use chicken stock, you can purchase it in the grocery store. We make our own vegetable stock at the restaurant with some. And you were actually so kind of because you’ve given us that recipe for the website. So at home, folks, if you want to do it

Like Chef Jason is at the restaurant, you have that opportunity to do it too. So literally with our vegetable stock, we take some white onion, sauteed a little bit, put some color on it, hit it with a good amount of salt that way, that the vegetable stock has some flavor.

At the end, we add some carrots, some celery, some fennel tops. See, I’m not because, like so many people will throw away vegetables thinking like, hey, I’m done with it. But like, no, you don’t need to be done with it. You can make a beautiful stock and not have any food

Waste happening at the same time. Absolutely. It makes a little healthier too, if you go with the vegetable stock and you could do this as a vegetarian dish just on its own without the chicken using the vegetable stock. We also add peppercorns and fennel seeds.

Cook that part first and then we’ll finish it with some dried herbs, some parsley stems time and some more Bailey’s and lots of garlic kind of towards the beginning of that. Now, have you ever for home, have you ever taken an ice tray

And then poured it and measure it out and then freeze it and put it into a Ziploc bag so you have it ready to go in the event that you want it and you try that? Yes. You haven’t tried yet for cocktails. You that one there. That’s what we do in the house.

And so that we then like when we’re going through the whole process of making a stock, hey, what am I going to do with all that? I freeze it. I put it in some Ziploc bags. I did it. It’s there in the freezer. It’s ready to go when I need it. And yeah,

In fact, you’re getting a good amount of the wine cooked down, so we just want to thicken that just a little bit and then just add a little bit more liquid back into it so we can concentrate those flavors.

And now what are we looking for going to do for the rest of it to come together? We’re just waiting for some reduction, which sometimes will take a few minutes to for that all happen. All right. Well, we’re going to take a break because this sauce has to simmer,

But fear not, we shall return with how to finish this delicious idea for dinner and plate it like a pro ahead on dinner ideas. Welcome back to dinner ideas. Our idea for your dinner tonight is from chef Jason Lutz. He’s the owner of Grace Restaurant and Parsley Grill,

And he’s been sharing a recipe ripped from the pages of their menu, the classic chicken marsala made with Parmesan polenta. Before the break, we set our seared chicken to one side. Well, we made our marsala sauce with mushrooms, shallots, Then we glaze it

With red wine out of some stock that’s been simmering away during the break and got to be chicken. My son will never be the master Marsala wine. Dad, start cooking down. Okay, We want the marsala wine. It has the most flavor.

And you want it to really stand out because it is chicken marsala. So we put it in at the end. So you you lose some of the alcohol content in it, but it will still have a little bit there. We put the kids to bed early. Maybe that’s the spirit. La la la.

Right there. What’s this going on next to know? We got a little bit of heavy cream. We just kind of give it a lighten it up a little bit. Now. Now, is this where I can have a little taste myself now? Absolutely. I’ve been waiting. This is one of my favorites.

That’s the one right there. I’m the one with that little mushroom to get that bad boy in there. I missed that. But that’s all right. Can I jump in that instead of the chicken? Because I really want to go start doing some right. I want to go start swimming in that.

That is very good to go with the thigh first breast first. Yeah, exactly. Exactly. So we do a little bit now we’re going to heat up the chicken again, put the breast back in while we finish up the rest of the dish. it’s fantastic.

And how can I help you with finishing up the rest of the dish? So now we’re going to, if you want to, just maybe stir the plant a little bit, make sure that that’s in a good shape. Okay? We won’t need to thin it out a little.

I think what I’m going to do is I’m gonna throw bit. I’m throwing in the butter because that’s the oil. That’s for flavor right there. That’ll help bring a little bit more movement behind it, too. And then we can go ahead

And drop the broccolini in the water with some salt in the water pretty heavily salted and cut the outer shell. Thank you. And this is just going to be for our broccolini here. Yeah. Going to blanch that the salt brings out the chlorophyl, and any green vegetable is going to make it brighter.

Stay nice and crisp. Go and drop that in there now. And why Broccolini has the side two. Gives it a good, good color to the dish when we present it. Broccolini has been very popular at the restaurant. We have people that that love.

It goes very well with mushrooms and earthiness of the mushroom and love it. Now, I got some cheese for you to share of our pour in. You stir. Who said cheese it up? Cheese it up. Let’s do it. Because to make this marsala for your dish, make Chef Jason’s recipe

With all the ingredients and directions you’ll need is on our website. Dinner de is dot com. Just scan the QR code in the corner of your screen. Look at that beautiful. Because I’m coming along nice. It’s a little bit of a It’s still a little bit. Yeah.

I got to have more You have a tablespoon here and I’m just gonna dump it and go here we go. All right. And how long will this need to take? It’s a pretty quick process So we’ll pull it out of the water and maybe a couple more minutes

Or less seasoned it up and then we’re going to played up for you. I love it. How do you play it? What’s what is the technique? What’s the what is the first step on this one? How do we get this? So like the polenta on the bottom, it kind of gives it

Some height on the plate, kind of stands it up. And then after that, we’ll put some of the broccolini underneath it. I usually try to set it to where the florets are off to the side so you could see it. And then we’re going to put some of the sauce,

Put the chicken down, and then some of the sauce with the mushrooms over the top. You want to do it together? Do it together. Let’s go for it. All right, let’s get this. Go. All right, so here’s the polenta. We get a nice little scoop, depending on how hungry you are,

Too. It’s probably good from around here. All right, I’ll buy it from you. Actually, if you just give me those things here, help you with the toms there and bring this back over here. And you just said you just go straight on top. You know, it’s just a little pieces go.

I’m going to alternate them some on that side. So the stems are in the middle. Nice Red is going to hang off the side. Okay. So you’re playing off of the shape a little bit, too. You can kind of see that. Guests could see it. lovely. Okay.

And what do you think? A three, four, four? Yeah, maybe one more little in there. It’s probably good. All right, let’s turn off. I got a big one. Here we go. And we’ll put a little seasoning on that. Look. A little salt, a little pepper.

And if you had a little cheese left, we could put a little bit of cheese on it. don’t you worry about that for that. That’s. He’s trying to take the cheese, you know, like I want a little light on the salt for that.

So reason I was like, hey, you know, this is about to go in. Exactly. All right. All right. That’s the final part with that. Our chicken. Look at that to a little bit of this on top.

We’re just gonna go one right on top, and then you just get a nice little bit of a a little here and. look at that. he’s trying to get away. That was the one that was just dancing. Took my dance spot. I want to go swimming in this one.

He’s like, I want dance. I want to dance on it. So we get a nice little mound of mushrooms and we’re going to finish up with a couple of garnishes, some fresh parsley. You know, we have some microgreens, which is a mixture of parsley. Looks like some chervil.

Absolutely beautiful for an Italian classic to be reimagined in such a way. Look how stunning this looks. Absolutely beautiful. Thank you. Because if you want to see any of this recipe over again, you have to watch dinner ideas any time that you want because you can at YouTube,

We’re at dinner ideas, browser, archive of ideas and like and subscribe, which is what Michelle did. She watch and made Marie of someone’s meatloaf, but she use ground turkey. She said So glad I watched the show and the video to use. It was step by step. It was so delicious.

Michelle, thank you so much for watching. And when we come back, we’re taste testing today’s dinner idea of chicken marsala and the Parmesan polenta. Ahead on dinner days. Welcome back to dinner ideas. Today we’re joined by chef Jason Lutz, who’s been sharing his recipe for the classic Italian-American dish, Chicken Marsala.

We served it with a Parmesan polenta and a side of broccolini. It’s my favorite part of the show, my friend. It’s the digging in time. So let’s let’s try this out. What should we be tasting here? Want you to taste the richness of the mushrooms, A little bit of the earthiness as well.

So we got a little bit of bitterness from the greens and lots of cheese on the polenta. cheesy. Can’t go wrong. You can’t go wrong. chef Jason Lutz, A link to his restaurant and his recipe from today’s show are all at our Web site. Dinner ideas dot com.

If you make it, send us a photo and let us know how it turned out. I’m Jeff Philbin. See you next time with more dinner ideas,