After some prolonged summer weather, fall has reached New England! As the season turns, we’re reviving this space to share more behind-the-scenes glances at Just Add Cooking and our mission to create a sustainable, convenient and eco-friendly way for Boston area families to eat locally. We’ve been hard at work creating new recipes, bringing in even more New England ingredients and updating our packaging, and we’ll be sharing much of it here soon!
Today, we want to kick off fall with one of our new recipes. It’s a twist on a classic, comfort food favorite: Chicken Marsala. Instead of pasta, we’re pairing this dish with polenta. (In our case, locally grown and processed at Four Star Farms in Northfield, MA. We’re sharing the recipe today – enjoy!
Chicken Marsala with Polenta
Chicken Marsala is a classic dish that can be traced back to Sicily, which is where the iconic Marsala wine is produced. This recipe blends the northern and southern regions of Italy by using corn polenta, a northern staple, as the base for this southern Italian dish.
1 1/4 lb chicken breast
1 1/2 cup polenta
8 oz crimini mushrooms
1/2 cup flour/gluten free flour
4 tbsp olive oil
4 tbsp butter
1/2 cup marsala wine
1 sm bunch fresh parsley
salt and pepper
1. Get Started
Bring 6 cups of water with 1/2 tsp salt to a boil in a small saucepan. Once boiling, add the polenta in a slow steady stream, whisking constantly. Whisk the the polenta for 2 minutes straight (it will be worth it!) Then reduce the heat to a low simmer and cook for 25 minutes stirring occasionally. Add a little water if the polenta gets too thick.
2. Prepare the Mushrooms
Use a damp towel to wipe any dirt or grit off the mushrooms. Cut the mushrooms into quarters and set aside for later.
3. Pound the Chicken
Place the chicken breasts between 2 sheets of plastic wrap or in a large plastic bag. Using a heavy skillet or rolling pin flatten the chicken breasts to a 1/4-1/2 inch thickness. Spread 1/2 cup flour into an even layer on a plate or in a shallow bowl. Season with salt and pepper. Dredge the flattened chicken in the flour until fully coated.
4. Cook the Chicken
Heat 4 tbsp olive oil in a skillet over medium-high heat. Knock any excess flour off of the chicken breasts and add to the pan. Cook for 2-3 minutes per side until browned and cooked through. Move to a plate and cover with foil to keep warm. You may need to complete this step in batches.
5. Make the Marsala Sauce
Return the skillet to medium heat and melt 2 tbsp butter. Add the mushrooms and cook for 2-3 minutes until browned. Add the marsala wine and cook for another 2 minutes until slightly reduced. Season to taste with salt and pepper, then add the remaining butter and gently simmer for another 2 minutes as the sauce thickens.
6. Plate the Dish
Finely chop the parsley. Add 1/2 the parsley to the marsala sauce and stir to incorporate. Adjust the polenta seasoning to taste, then divide between 4 plates. Add the chicken on top of the polenta and spoon the marsala and mushroom sauce on top. Garnish with the remaining parsley. Enjoy!
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