Jeff Mauro’s Chicken Marsala | The Kitchen | Food Network

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Chicken Marsala
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 35 min
Active: 35 min
Yield: 2 to 4 servings

Ingredients

1 pound chicken tenders
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 tablespoons unsalted butter
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 teaspoons unflavored powdered gelatin
3/4 cup chicken broth
2 cloves garlic, minced
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
Warm crusty Italian bread, for serving, optional

Directions

Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate.

To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes.

Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom.

Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty
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Jeff Mauro’s Chicken Marsala ​| The Kitchen | Food Network

Chicken marsala oh starting with the chicken i’m using chicken tenders we dredged these season them amply in a little uh flour and salt and pepper and we just gave them we took them to about let’s say 150. par cooked them right to the edge but not because we’re gonna submerge it

In that beautiful marsala sauce in a minute turn this up a little bit and now we can start building some more flavors and we’re gonna start with the beautiful shallot three tablespoons of butter and some dried porcini mushrooms so these are gonna kind of rehydrate in there and add the fresh

Cremini mushrooms right we’re gonna let that chill for a minute which i have right here no garlic yet a couple tablespoons of butter no wine yet and what we’re gonna do is gonna cook this down till when it looks just look at this this is what i’m talking about you gotta be

Very patient with your mushrooms with the caramelization of your shallot this is another secret ingredient i know jeffrey used this in some dishes powdered unflavored gelatin i’ve been using it a lot in stews chilies meatloaf all right now i’m gonna add my garlic cause it’s so tender

Couple cloves and this is marsala and about a cup of that i mean shallots mushrooms and butter and garlic come on good now once you see it start to bubble up we can add our gelatin and a little bit of chicken stock and it’s just going

To make it so silky without having to add too much butter we’ll season it up a little salt and pepper it’s going to finish cooking right in here low simmer just shake it a little bit our fresh parsley which is a must in a little little hit of fresh lemon juice

And i think we got ourselves a perfect meal go let’s start you