One of my favorite things to eat for lunch on a sunny day is Chicken Marsala. Normally I'll have it with crispy salted fries because they bring me to another sexy universe when dipped in the Marsala sauce. But today, I can't be bothered to get messy frying potatoes, so I toasted some toast instead. Equally awesome, but really, who am I kidding, toasty toasts won't triumph sexy fries. Especially the crispy shoestring ones deep fried in duck fat. Fvck me. Could have gotten to Macdonald's to get some at least LOL.
I used chicken boobs today, they were nice and juicy. I would prefer marinated chicken legs though. Chicken boobs are great, but they have to be thoroughly massaged to tenderness. Slow and steady. Chicken legs well, they are tender already, you'd just need to cook them properly. If you're attempting to make this, use the legs, unless you like massaging chicken boobs for some reason LOL.
400g Chicken Breasts or Legs, deboned
1 tbsp Italian Seasoning
3 small Shallots, chopped
150g White Button Mushrooms, sliced
1 cup Marsala/Sherry Wine
1.5 cups Chicken Stock
3 tbsp Cold Unsalted Butter
Salt and Pepper
1. Season your chicken really well. On a hot pan, add a little olive oil and 1 tbsp of butter. Sear chicken for 5 mins and side, until nice and brown. Set aside on a plate.
2. In the same pan, saute shallots. Add a pinch of salt and Italian seasoning. Add mushrooms and another pinch of salt. Saute 5 mins until mushrooms starts to shrink.
3. Add Marsala and deglaze. Allow alcohol to evaporate. About 5-7 mins. Add chicken stock and simmer for 10-15 mins until sauce thickens. If it's still too watery, mix 1 tbsp of cornstarch into 2 tbsp of water and add it in.
4. Add in chicken and coat with sauce. Simmer for a further 5 mins. Turn off the heat and add in the remaining 2 tbsp of cold butter and stir it into the sauce. Season and serve with toasty toast or fries :D