Name: Deconstructed Chicken Marsala with Roasted Mushrooms and Mashed Potatoes
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: italianish
Ingredients: 40 ounces portabella mushrooms or baby Bella mushrooms, cleaned and de-stemmed; 3 Tbs garlic, chopped; 1 cup shallots or onions, sliced; 2 Tbs balsamic vinegar; 3 Tbs olive oil; 1 Tbs fresh rosemary, chopped; Salt and pepper, to taste; 3 cups marsala wine (most people prefer dry marsala for savory preparations, but you can use sweet marsala wine); 1 ½ cups heavy cream; Salt and pepper to taste; 6 eggs; 2 Tbs honey mustard; 2 Tbs whole grain mustard; ½ cup buttermilk; ¼ cup fresh sage, chopped; ¼ cup maple syrup; Salt and pepper, to taste; 2 ½ pounds chicken breasts or cutlets; Salt and pepper to taste; 2 cups all-purpose flour; Salt and pepper, to taste; Olive oil for pan frying (at least 1 ½ cups); 8 cups Yukon gold potatoes; 1 ½ sticks unsalted butter, cut in to 1 Tbs pieces; ¼ cup heavy cream; Salt and pepper to taste; 1 package of bacon (your choice)

Description

This is not your traditional kitschy Italian restaurant chicken marsala. There will be no attached photos of perfectly browned chicken basking in a caramel-colored marsala cream sauce accented by a few small mushrooms. This is a mountain of rosemary scented roasted mushrooms sandwiched in between creamy mashed potatoes and buttermilk-sage fried chicken.

[gallery ids="1596,1597,1588,1589,1590,1591,1593,1594,1592,1595"]

Ingredients

Units Scale

Roasted Mushrooms

40 ounces portabella mushrooms or baby Bella mushrooms, cleaned and de-stemmed
3 Tbs garlic, chopped
1 cup shallots or onions, sliced
2 Tbs balsamic vinegar
3 Tbs olive oil
1 Tbs fresh rosemary, chopped
Salt and pepper, to taste

Marsala Sauce

3 cups marsala wine (most people prefer dry marsala for savory preparations, but you can use sweet marsala wine)
1 1/2 cups heavy cream
Salt and pepper to taste

Chicken

6 eggs
2 Tbs honey mustard
2 Tbs whole grain mustard
1/2 cup buttermilk
1/4 cup fresh sage, chopped
1/4 cup maple syrup
Salt and pepper, to taste
2 1/2 pounds chicken breasts or cutlets
Salt and pepper to taste
2 cups all-purpose flour
Salt and pepper, to taste
Olive oil for pan frying (at least 1 1/2 cups)

Mashed Potatoes

8 cups Yukon gold potatoes
1 1/2 sticks unsalted butter, cut in to 1 Tbs pieces
1/4 cup heavy cream
Salt and pepper to taste

Bacon

1 package of bacon (your choice)

Cook Mode Prevent your screen from going dark

Instructions

For the roasted mushrooms, preheat oven to 375 degrees Fahrenheit.
If using portabella mushrooms, chop into about 5-6 pieces, cutting lengthwise. If using baby bella mushrooms, then leave whole and do not slice. Place mushrooms in a large baking dish. Sprinkle garlic and shallots on top followed by balsamic vinegar, olive oil, rosemary, salt, and pepper. Roast for about 45 minutes.
For the marsala sauce, heat the marsala wine in a saucepan over medium heat until volume reduced by at least half. Whisk in the heavy cream and bring to a low simmer. Allow to reduce until sauce coats the back of a spoon (about 15-20 minutes). Season with salt and pepper.
For the chicken, in a large bowl, whisk the eggs. Add the mustards, buttermilk, sage, maple syrup, salt and pepper. Stir to combine. In a separate bowl, mix the flour with salt and pepper, to taste. Set up an assembly line with the chicken at the beginning followed by the egg/buttermilk mixture and ending with the flour mixture. Dunk the chicken into the egg/buttermilk mixture then coat the chicken in the flour. Pour at least 1 ½ cups of olive oil into a sauté pan and heat over medium high heat.
Once oil is hot, pan fry the chicken until cooked through. The chicken cutlets are perfect size for pan frying because they will completely cook in the oil without burning. If using thicker chicken breasts, then fry in the oil to create a golden crust and then place in an oven at 350 degrees Fahrenheit to fully cook the chicken.
After the chicken is removed from the oil, place on a platter lined with paper towels to absorb the excess oil. Sprinkle with salt, to taste.
For the mashed potatoes, dice the potatoes and place in a large stock pot. Cover in water so that the potatoes are submerged 2-3 inches in water. Season the water with salt. Bring potatoes to a rolling boil and cook until tender. Remove the potatoes from the heat. In a large bowl, place half of the butter. Strain the potatoes over the butter. Add the remainder of the butter and heavy cream on top of the potatoes. Season with salt and pepper. Finally, stir or mash the potatoes until they reach your desired consistency.
Make the bacon. Fry the bacon in a pan over medium heat until crispy. Remove and place on paper towels to cool. Reserve bacon grease for another recipe.
Assemble your plate by starting with a generous scoop of mashed potatoes. Top with roasted mushrooms. Place chicken on top of the mushrooms. Drizzle marsala cream sauce on top of the chicken. Top with a piece or two of bacon. Mangia y’all.

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Category: dinner
Cuisine: italianish

Keywords: chicken marsala, mushrooms, italianish, hearty dinner