Will’s favorite dish and pick for his birthday meal, we have this every Christmas as well. Simple, delicious, garlicky perfection.
Rating :
Prep Time : 40 Mins
Cook Time : 20 Mins
Ready In : 60 Mins
Category : Dinner
Tags : Chicken, Marsala, Italian
- 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
1. Slice the chicken breast thinly against the grain for the meat about ¼ thick fillets.
2. Place in a layer in a sheet tray or Pyrex, season each layer with Montreal chicken seasoning, separate layers with wax paper.
3. You can cover the seasoned fillets and refrigerate up to a day to let flavors meld (recommended), or not.
4. Slice mushrooms to ¼” or less thickness, place in bowl. meld (recommended), or not.
5. Dip fillets in flour/breadcrumbs/granulated garlic mixture and place on wire rack till ready to griddle.
Set your griddle to medium heat (~400F)
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!