Cranberry Chicken Marsala
Yield: 4-6 servings
3 Tablespoons Olive Oil, Divided
3 Tablespoons Unsalted Butter, Divided
2 Cups Sliced Cremini or Chanterelle Mushrooms
½ Cup Diced Red Bell Peppers (Optional)
4 Whole Skinless, Boneless Chicken Breasts
6 Tablespoons Flour
1 Teaspoon French Grey Salt
1 Teaspoon Ground Tellicherry Peppercorns
3 Tablespoons Cranberry Butter
½ Cup Marsala Wine
1 Cup Low Sodium Beef Stock
Great Lakes Chicken Marsala is one of our Signature recipes. We decided we wanted to make it a little more festive for the holidays, so we created this Cranberry version as a special treat for our guests who have grown to love our Signature version of the Italian classic. We generally serve this with mashed potatoes, which really differentiates it from the original. We're confident your guests will love it as much as ours do! But remember, you can serve this anytime of the year. You don't need to wait for the holidays! If you have frozen your Cranberry Butter like we do, you can make it for Valentine's Day - or any day at all!
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 heat 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 Cranberry Butter 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 10minutes 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 on platter. Spoon mushrooms and sauce over the top, and serve on top of mashed potatoes.