Chicken Marsala

This dish pairs tender pan-seared chicken with a rich mushroom Marsala sauce, miso sweet potato purée, roasted mushrooms, and sautéed spinach. Toasted pine nuts and fresh basil add texture and flavor to the finished dish. ⁠ ⁠ ⁠⁠INGREDIENTS ⁠ ⁠FOR THE CHICKEN & BASE  ⁠16 ounces chicken breast, boneless and skinless ⁠⁠1/2 teaspoon black pepper ⁠8 teaspoons rice flour ⁠2 teaspoons olive oil ⁠1 cup chicken stock ⁠8 ounces Marsala sauce ⁠6 cups baby spinach ⁠4 teaspoons garlic, minced ⁠2 quarts button mushrooms, roasted ⁠12 ounces miso sweet potato purée ⁠5 tablespoons pine nuts, toasted ⁠4 teaspoons basil, chopped ⁠ ⁠FOR THE MARSALA SAUCE ⁠1/2 tablespoon olive oil  ⁠2 ounces shallots, minced ⁠6 ounces button mushrooms, chopped ⁠1 cup Marsala wine ⁠4 cups chicken stock ⁠1 pinch black pepper ⁠ ⁠ ⁠⁠⁠⁠⁠INSTRUCTIONS ⁠ ⁠TO MAKE THE CHICKEN MARSALA 

1. Pound the chicken breasts thin, then cut into eight equal pieces. Season the medallions with pepper, then dredge in rice flour. Shake off any excess flour and set aside.

2. Place a large sauté pan over medium-high heat and add the olive oil. When the oil starts to shimmer and lightly smoke, add the chicken medallions. Cook for two minutes on each side, then remove the chicken from the pan.

3. Add 1 cup chicken stock to the pan to deglaze, then reduce until nearly all the moisture has evaporated.

4. Return the seared chicken to the pan along with the Marsala sauce. Turn the heat to medium and allow the sauce and chicken to heat through.

5. Using a wok or large pan, sauté the spinach with the minced garlic.

6. To serve, add sautéed spinach and roasted button mushrooms to each plate, along with miso sweet potato purée. Top with two chicken medallions and Marsala sauce. Garnish each plate with toasted pine nuts and basil.  

⁠TO MAKE THE MARSALA SAUCE 

1. Place a pan over medium-low heat and add the olive oil and shallots. Cook until the shallots are translucent.

2. Add the mushrooms to the pan, increase the heat to medium-high and cook until the mushrooms have softened.

3. Add the Marsala wine and reduce by half.

4. Add the chicken stock and bring to a boil. Reduce the heat to a simmer and cook until the sauce has reduced and thickened.

5. Season with black pepper.

⁠NOTES 

1. Complete the dish with our Miso Sweet Potato Purée recipe.

2. ⁠⁠Nutrition may vary depending on ingredients used.