Chicken Marsala with Seared Polenta

Butterfly chicken seared and braised in the marsala wine sauce. The earthiness from the sauteed mushrooms cuts in when the cream glazes your pan capturing all the flavors. Note: coat your chicken with gluten-free flour and you have an ideal GF alternative meal.

CUISINES: Italian
LEVEL: ADVANCED
SERVING: 4 People
TIME: 1 hr
COOKING TIME: 45 min
INGREDIENTS:
  • Polenta
  • 4 cup Water
  • 1 cup Milk
  • 1 cup Polenta
  • 2 tbsp Butter
  • 1 tsp Garlic powder
  • ¾ cup Parmesan
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tbsp Olive oil
  • Chicken
  • 2 tbsp Olive oil
  • 2 large Chicken
  • ½ cup Flour
  • ½ tsp Salt
  • ½ tsp Pepper
  • Mushroom
  • 8 oz. Mushroom
  • 3 tbsp Butter
  • 3 cloves Garlic
  • cup Chicken broth
  • ¾ cup Marsala wine
  • ½ cup Heavy cream
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 tbsp Parsley
DIRECTIONS:
Step 1
Step 1
Step 1
Let's start by making our polenta since we are going to let it rest in the refrigerator. Start by boiling milk, water. When it comes to boil we will slowly whisk in cornmeal(polenta). Turn heat to low-med and cook for 15-20 min until it thickens. Make sure to keep stirring occasionally.
Step 2
Step 2
Step 2
When it's nice and thick we will add our parmesan, butter and Salt and pepper. In a shallow pan either spray some oil or butter to help it from sticking and pour in polenta(giggle to level it out). Refrigerate for 20-30 min or until firm.
Step 3
Step 3
Step 3
To start by butterflying our chicken so our 2 breasts become 4. Mix our flour with our garlic powder, salt and pepper. Dredge our chicken in flour to get ready to sautee. Heat up oil in a pan and cook chicken until cooked all the way through and golden brown. Transfer to a plate to make the sauce in the same pan. (5-10min)
Step 4
Step 4
Step 4
In the same pan melt butter and cook the mushrooms until soft around 3 minutes and continue to scrape the bottom of the pan. Add garlic and cook for 1 minute. Add our marsala wine and chicken broth and reduce by half and naturally thickens(10-15).
Step 5
Step 5
Step 5
Add a half cup of heavy cream and stir in for 2 minutes and add the chicken back into the sauce with fresh parsley. Season with salt and pepper to taste.
Step 6
Step 6
Step 6
Now our Polenta is chilled we will place it on a cutting board and cut it into triangle slices to sauté it in the pan. Heat up oil in another pan and sautee until a nice golden brown on each side.
Step 7
Step 7
Step 7
Plate with polenta and sauce over chicken and enjoy!