Chicken Marsala, Weeknight

Składniki

▪ 2 Skin on chicken breasts (bone and tender removed)

▪ 100g or 7 baby bella mushrooms, medium diced

▪ 50g or 1 shallot, minced

▪ 10g or 4 cloves garlic, minced

▪ 250g or 1c marsala cooking wine

▪ 100g or 1/2c chicken stock

▪ 10g or 2t tomato paste

▪ 40g or 3T worcestershire

▪ 14g (2 packets) powdered gelatine

▪ Oil (avocado, light olive, canola)

▪ Unsalted butter

Wskazówki

1. Whisk together marsala, stock, tomato paste, worcestershire, and gelatine.

2. Salt both sides of chicken & dry brine at room temperature for 10 minutes.

3. Dry off the chicken by dabbing well with a towel on all sides. Meat should be as dry as possible before cooking. Preheat a stainless saute pan over med high. Add Tbsp of oil and lay dried chicken breasts into pan, skin side down, pressing down on the meat for 5-10 seconds to ensure solid pan contact.

4. Saute for 5-6 minutes over medium to medium high heat. Flip to the second side and cook for another 4-5 minutes or until the a meat thermometer in the thickest part of the breast reads 150F/65C. Remove chicken from the pan and tent with foil to rest while you make the pan sauce.

5. Into the chicken pan over medium heat, add about 2Tbsp/30g butter, diced mushrooms, and pinch of salt. Use a wooden spoon to scrape up chicken fond.

6. When mushrooms have softened & are taking on color, stir in shallot & garlic, continuing to scrape down the pan. When shallots have softened, deglaze with marsala mixture.

7. Bring to a simmer over high heat for 7-10 minutes until the bubbles are large & the sauce leaves a slow trail when you run a spoon through it. Reduce heat to low and stir in 50g/3.5T of cold butter.