Dining and Cooking
American Recipes

Chicken Marsala with Creamy Polenta



I love chicken marsala. It’s craveable, so much fun to make, and it’s a great dish to make for a dinner party. Thanks to Ghia for sponsoring this video! Head to https://drinkghia.com/discount/BRIAN20 and use promo code BRIAN20 at checkout to get 20% off your first purchase

FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/chicken-marsala

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— INGREDIENTS —

CHICKEN MARSALA
▪4 8oz/225g chicken breasts (boneless skinless)
▪Salt
▪650g or 2 3/4c marsala wine + additional for deglazing
▪350g or 1 1/2c chicken stock + additional to loosen sauce
▪2 packets of powdered gelatin (14-15g total)
▪30g or 1c dried mushroom (i recommend shiitake or porcini)
▪About a cup of flour (gluten free blends work great too)
▪Olive oil
▪1lb or 1/2kg baby portabella mushrooms, sliced
▪100g/3.5oz thick cut pancetta or bacon, diced
▪100g or ½ a large onion or shallot, small diced
▪15g or 2-3 cloves garlic, minced
▪15g or 1Tbsp tomato paste
▪1g or 1tsp dried oregano
▪20g or 1 1/2Tbsp worcestershire
▪50g or 4Tbsp cold unsalted butter
▪Chopped parsley (a Tbsp/5g or so)

POLENTA
▪300g or 1 1/2c polenta
▪1000-1200g/35-40oz chicken stock (about 1.5 boxes)
▪7g or 1 1/2tsp salt
▪125g or 9Tbsp butter
▪100g or 1c parmesan, grated

CHAPTERS
0:00 Intro & prepping the chicken
1:13 Starting the sauce
1:53 Making the polenta
3:04 Straining off the sauce and breading the chicken
4:22 Sipping on some NA cocktails (ad)
5:27 Cooking the chicken and finishing the sauce
10:17 Finishing the polenta and plating up
11:23 Let’s eat this thing

#chickenmarsala

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26 Comments

  2. Obi Wan Kenobi

    I love that youre still 14 years old like the rest of us whenever you talk about pounding or bathing breasts and cant hold down your chuckles! 😂

  3. Dork Vengeance

    Just made with for my folks, it was a hit! The polenta really does a good job balancing out the richness of the sauce. Thanks Bri!

  9. Rebecca Grochowski

    Made it for the family and it was really good. REALLY good. Like they were licking their plates good. Disgusting behavior, but I’ll take it as a compliment to the chef – and the great recipe I suppose. Marsala has always been a favorite and this is a top notch version.

  10. Jack S

    I just made this and oh my Lord. This was the best dish I've had all year and one of the better ones I've had ever. Thanks for showing me just how good food can get Brian!

  11. Karen Fox

    Wow, was this DELICIOUS!!!!!!!! It was a lot fun to make and so satisfying to see it come together. That wine sauce is so luxurious and it seems to be begging for a bed of egg noodles, next time. Why did you take so long to give it to us?😋

  13. Kay B

    I had a Marsala chicken and the sauce was so rich and delicious! The flavor almost tasted of a deep rich coffee.

  14. Mike Kruszynski

    So Brain, looks great!
    What type and or brand of Marsala wine do you use?
    Some say not the sweet, but the cooking version is hard to find (other than that junk sold at Krogers…)

  15. nick sprung

    i made this last night! turned out great, i did roasted broccoli instead of your side cause im not big on carbs. but the chicken was fantastic.

  18. alcazar117

    Some note in chorizo. The one tied in small chunks is called chorizo. The long one is called longaniza.
    The ingredients change from region to region in Mexico. But Toluca has the “original” one. The oldest recipe you can track back in time and is the fusion of Spanish chorizo and Aztec cuisine. That flavor you mention is guajillo Chile.(that’s the red color) And yes what is traditional in a US breakfast (bacon), chorizo is to a Mexican breakfast. You should try green chorizo (it has pipián instead guajillo, that’s what it gives the green color.)

  20. Blaine Ockerman

    I made this last night for some friends following the instructions to the letter and Brian… wow… You've truly empowered your viewers. Genuine thanks to you AND Lorn for being so generous! I have never cooked something so good!

  22. Katie Dahl

    I tried making this over the weekend—the flavor was excellent, but my sauce didn't thicken. I think I went wrong in two ways: 1) I only had two breasts, so 4 cutlets; because there was less flour added via the chicken, it may have been an issue. And 2) I also used a smaller 10" pan; less surface area meant less evaporation. Will try this again, but only after getting a larger skillet.

  24. Emily Menard

    There are two Marsala wines – sweet (for desserts such as zabaglione over berries) and dry for this recipe. Those asserting that the dish is too sweet must be using the wrong Marsala

  26. Kendall Jones

    Brian, do you rinse the chicken after brining? I made this and the in progress flavors were amazing but the final product was waaaay salty.

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