Name: Chicken Marsala
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 3 lbs chicken breast; 1 lb of white or baby portobello mushrooms (or mix them); 1 tbsp of granulated garlic; 1 cup breadcrumbs; 1 cup flour +2 tbsp for sauce; 2 tbsp of butter; 2 tbsp of minced garlic; 2 tbsp Montreal chicken seasoning); 16oz bottle of Marsala cooking wine; 6 tbsp olive oil for griddling

02 Preparation

Slice the chicken breast thinly against the grain for the meat about ¼ thick fillets.

Place in a layer in a sheet tray or Pyrex, season each layer with Montreal chicken seasoning, separate layers with wax paper.

You can cover the seasoned fillets and refrigerate up to a day to let flavors meld (recommended), or not.

Slice mushrooms to ¼” or less thickness, place in bowl. meld (recommended), or not.

Dip fillets in flour/breadcrumbs/granulated garlic mixture and place on wire rack till ready to griddle.

Set your griddle to medium heat (~400F)

03 Performance

Coat griddle with 2 tbsp of olive oil, spreading evenly, add breaded fillets. Flip after 4 min. Flip again (8 mins total). Return to sheet tray. You can freeze the griddled fillets if you have extra for future meal at this point.

Sauce: Place 1 TBS of olive oil in large saucepan. Add mushrooms. Cook mushrooms for 12 min at high heat. Pour contents into large bowl. In the same pan, melt 2 tbsp of butter then add 2 tbsp of flour to make a roux. Let the roux become golden, add 2 tbsp of minced garlic. Cook till fragrant 1 minute. Add marsala wine, let cook 5 min, add mushrooms and chicken fillets. Sauce will thicken in about 5 min. You can finish the sauce with a small pat of butter and parmesan cheese if you wish.

Serve with your favorite pasta and parmesan, enjoy!