Chicken Marsala, Weeknight

Ingrediente

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

Instrucțiuni

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.