Great Lakes Chicken Marsala
Yield: 4-6 servings
3 Tablespoons Olive Oil, Divided
3 Tablespoons Unsalted Butter, Divided
2 Cups Sliced Cremini Mushrooms
½ Cup Diced Red Bell Peppers (Optional)
4 Whole Skinless, Boneless Chicken Breasts
6 Tablespoons Flour
1 Teaspoon Hawaiian Alaea Sea Salt
1 Teaspoon Ground Tellicherry Peppercorns
1 1/2 Tablespoons Great Lakes Style Seasoning
½ Cup Marsala Wine
1 Cup Low Sodium Beef Stock
This is another of our signature recipes – and one of those that just never fails! We call it “Great Lakes Style,” first, because we’ve added our signature Great Lakes Seasoning Blend to enhance the flavor and turn this into a Marsala like none you’ve ever tasted before. And secondly, because when they’re in season, we sometimes substitute our treasured Northern Michigan Morel mushrooms for the standard creminis. Either way, this dish is earthy, flavorful, and one that will have your guests coming back for more!
Preheat oven to 325 degrees. Working one at a time, divide chicken breasts in half, place in a plastic bag and flatten with a meat mallet.
Heat 1 tablespoon each olive oil and butter together in a large sauté pan placed over medium heat. When the butter has melted, add mushrooms and red peppers, if using. Sauté, stirring frequently, until the mushrooms have browned slightly and begun to render their juices. Remove vegetables and set aside. Add the remain oil and butter and allow the butter to melt over low in the pan while you are dredging the chicken breasts.
Place flour, salt, and pepper in a bowl. Stir to combine. Lightly dredge the chicken breasts and place 2 at a time into the sauté pan. Increase heat to medium high; brown chicken, 2 at a time, for 2 minutes on each side. Remove from pan and set aside.
Deglaze the pan with the Marsala wine. Add seasoning blend and water, stir to combine, and cook for 5-6 minutes until the mixture has reduced by about half. Return chicken and vegetables to the pan and spoon some of the sauce over the top of each. Cover with foil and place on center rack of preheated oven. Bake until a meat thermometer registers 160 degrees. Remove from oven and let stand for 10-15 minutes before serving. Chicken will continue to cook while it is standing, so it will reach the desired temperature of 165 degrees before it is served.
To serve, place chicken pieces on platter. Spoon mushrooms and sauce over the top, and serve with pasta, rice, or mashed potatoes on the side.