KCTS 9 Kitchen Recipe: Chicken Marsala
Chicken Marsala
KCTS 9 Chefs 2008
Executive Chef Dan Hutchinson Brix 25, Gig Harbor
Serves 4
Ingredients
4 8- to 10-ounce chicken breasts
2 cups sweet Marsala
1 cup + 1/2 cup demi-glace
1 tablespoon minced shallots
12 ounces wild mushrooms
2 teaspoons ground cinnamon
4 teaspoons + 1 tablespoon Plugra butter
16 ounces sweet potatoes, peeled and cut into large dice
Kosher salt and pepper to taste
1/2 cup olive oil
Preparation
In a large bowl, toss the potatoes with some of the oil and salt and pepper to taste. Coat evenly. Arrange potatoes on a sheet pan in one layer and roast in a preheated 350-degree oven until they begin to brown and are just tender. Do not overcook as they will be cooked again just before serving. Remove from the oven and set aside.
In a large saute pan, heat a few tablespoons of oil until just before smoke point. Season chicken breasts liberally on both sides with salt and pepper and place in hot pan, skin side-down to sear. When the skin has become a nice golden brown and has begun to crisp flip the breasts and add the shallots. Allow the shallots to caramelize slightly and then add the mushrooms and cook for 1 minute. Add the Marsala and cinnamon and place in a preheated oven at 500 degrees until the internal temp reaches 165 degrees and remove from the oven. Remove breasts from the pan and set aside.
Reduce the Marsala mushroom mixture by three-fourths and add the 1 cup demi-glace. Reduce again until the sauce will coat the back of a spoon. Remove from heat and swirl in the 4 teaspoon butter. Return the chicken to the pan to keep warm.
In another pan combine the cooked potatoes with the remaining butter and demi. Cook over medium heat until the butter and demi become a glaze.
Place 4 ounces potatoes in the center of a plate and top with your favorite green vegetables, and then the chicken. Spoon the Marsala sauce over the top and finish with a few mushrooms. garnish with rosemary sprigs and serve immediately.
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