JJ's Restaurant Sous Chef, Tim McGregor dishes up Chicken Marsala with a side of mashed potatoes.
See more at www.jjsrestaurantkc.com.
Chicken Marsala with Mashed Potatoes
Chicken Marsala
Serves 2
2 – 6oz. chicken breasts
Salt & Pepper, to taste
1/8 c. Flour
3oz. Butter
½ tsp. chopped garlic
½ tsp. Shallots, chopped
½ tsp. Leaks, chopped
1 tsp. Red Peppers, diced
2 Tbsp. mushrooms, sliced
2 Tbsp. Roma Tomatoes, diced
4oz. Dry Marsala wine
3oz. Heavy Whipping Cream
Pound out chicken breast, season with Salt & Pepper to taste then dredge in flour. Add butter to a sauté pan, brown each side of the chicken for around two minutes. Once the chicken is browned, add garlic, shallots, leaks, red pepper, mushrooms and tomatoes. Sauté all the vegetables until soft and golden brown. Remove the sauté pan from the flame and add wine. Allow the wine to reduce by half then add heay cream. Simmer till desired thickness of sauce is achieved. Add Salt and Pepper to taste.
