Creole Chicken Marsala
Creole Pan Seared Chicken – Wild Mushroom Marsala Wine Sauce
Serving: 4/8 oz. servings
|Boneless Chicken Breast||2 pounds/4 chicken beast||Fat removed if any. Marinated from service counter.|
|Italian Seasoning||1 tablespoon||Spread evenly among the 4 chicken breast|
|Avocado Oil||1 tablespoon||Almost any oil will work I recommend Canola Oil|
|Ace’s Cajun Seasoning||To taste/1 to 2 table.||Or your favorite seasoning blend or Creole spice|
|Granulated Garlic||To taste/1 table.||Optional|
|Marsala Wine Sauce|
|Brandy||¼ cup||Or any kind of dark rum|
|Portabella Mushrooms||1 cup||Sliced or quartered|
|Marsala Wine||2 cups||Reduced by 50%|
|Chicken Stock/Broth||2 cups||Reduce by 50%|
|Cornstarch||About 2-3 table.||Add as needed until you get the desired thickness|
|Chives||About 12 sprigs||Leave whole for garnish|
Directions for the Pan-Seared Chicken
- Season tenderloin with creole seasoning and Italian Blend, and granulated garlic. Allow resting for about 5 minutes so the spices can settle.
- In a large nonstick skillet on medium high heat add the oil and allow it to get hot.
Add the chicken and sear on both sides for about 4 minutes on each. You’re looking for a nice dark caramelize crust. (Not burnt!)
- Remove the chicken from the skillet and finish cooking in the oven at about 320 degrees for about 15 minutes or until it is cooked through.(about 162 degrees). Remove from oven and allow resting. This is called (“Carry over Cooking”). This will keep the juices inside.
- Using the same pan you seared the chicken in; turn the stove top on a medium high heat with a little more oil if there is none. When hot, add the shallot and mushrooms and sauté for about 1 minute then add the garlic. Deglaze the pan with the brandy by tilting your skillet away from you and add the Brady, Tilt toward the flame and ignite (flambé). This is optional. It will burn of anyway in the cooking process its just looks cool.
- Add the wine and beef stock and reduce by half.
- Mix a little brandy with the cornstarch to create a slurry. Add the brandy until it is like a thick slurry paste. Add about a tablespoon at time and mix well. Allow it to cook for about 30 seconds so it can react. Continue to add the slurry until you get your desired thickness. It should be much thinner than gravy but not soupy.
Plating: Slice the chicken breast half way leaving the rest for your guest to cut. Lay them in a creative manner. Add the marsala sauce generously over it and top with a few chives. Serve with basmati white rice and garlic Cajun green beans.
Recipe altered by: Chef Ace Champion