Chicken Marsala with Polenta

$0.00 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
Zeke Gluckman
Pan fried chicken breasts smothered in sautéed mushrooms, onions, garlic and dry marsala wine served over polenta.
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  • Clean Up
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
  • Meanwhile, cut the polenta tube into rough chunks and place it in a large saucepan. Using a potato masher, mash the polenta over medium heat until it has the consistency of mashed potatoes. Add warm cream, stirring constantly, until desired consistency is reached. Mix in parmesan cheese and season with salt and pepper. Set aside.
  • Taste sauce and adjust seasonings. Plate polenta and top with chicken marsala. Garnish with parmesan cheese and chopped parsley.

Cook Times

Active Prep20
Hands-On Cook20
Hands-Off Cook15
Passive0
Total Time55 minutes
Recipe Serving Size10 servings

Ingredients

Ingredients

  • 3 pound boneless skinless chicken breast

For Dredging:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry oregano

For Sauce:

  • 4 tablespoon unsalted butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup low sodium chicken stock

For Serving:

  • 2 pound tubed polenta cut into rough chunks
  • 1/2 cup heavy whipping cream warmed, more or less to desired consistency
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/3 teaspoon freshly ground black pepper more or less to taste

For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

Cooking Tools Required

12-inch saute pan, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove
Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition

Calories: 438kcal | Carbohydrates: 22g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 527mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

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