Sizzlin’ Chicken Marsala


Sizzlin’ Marsala
2 # Boneless Chicken Breasts
1 # shitake Mushroom’s – stems removed, sliced into 1/4″ strips
1/2 cup olive oil, plus 2 Tablespoons
2 shallots diced fine

1 6 Jar Mojo’s Tapenade 2010 1 st Place Winner NEPTS

2 cups Marsala Wine 2 1/2 oz Creepin Quag™ Hot Sauce 2011 Scovie Winner 2 cups Demi-Glace(rich brown sauce)
1 cup seasoned flour(1 cup Flour, 1/4 cup Montreal Chicken Seasoning, 1 Tablespoon cracked black pepper, 1 teaspoon Kosher Salt)
1/4 fresh diced parsley
1 # thin 1/4″ wide egg noodles cooked

Cut the chicken breasts into strips, place into mixing bowl and add 2 1/2 oz Creepin Quag™ Hot Sauce 2011 Scovie Award  Winner, toss to coat all of the chicken, cover with plastic wrap and refrigerate at least two hours.
Add olive oil to a sauté pan and heat until almost smoking, Dredge chicken in the seasoned flour and add to sauté pan stirring often so as not to stick to pan, Sauté until chicken has reached an internal temperature of 165.
Remove chicken from pan and add 2 Tablespoons of Olive oil
Add shallots and sauté until translucent- caution do not burn
Deglaze pan with the Marsala wine-caution may flame if pan is hot which is OK just don’t burn the face 🙂
Scrape the browned bits from the bottom of the pan as the Marsala reduces a bit.
Add mushrooms and sauté for 2 minutes

Add Mojo’s Tapenade to pan
Add the Demi Glace and simmer for 4-5 minutes until thickened
Add the chicken and warm for 2 minutes, toss in the fresh parsley, and then serve over the freshly cooked thin egg noodles

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One Response to “Sizzlin’ Chicken Marsala”

  1. […] Sizzlin' Chicken Marsala « Chef Bud's Blog […]

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