Chef Guy Fieri walks us through one of his go-to Italian dishes, and one he makes at home for his family, Chicken Marsala. Fieri shares some delicious alternatives to the traditional chicken breast that is normally used, as well as some other ways to serve this dish. If you missed Guy’s full episode, check out Season 2/Episode 011 from last week.
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Guy Fieri’s Chicken Marsala
As told on Season 2, Episode 12 of Beyond the Plate Podcast’s ‘Just the Plate’
Serves 4
1/4 cup olive oil
1 cup all-purpose flour
Salt and pepper
4 chicken breasts, sliced into three even slices (on a bias)
1/4 cup shallots, sliced or diced
8 oz. cremini mushrooms, thin sliced, or another mushroom of your choice
1-2 garlic cloves, minced
1-2 teaspoons fresh thyme, rough chopped
1 Tablespoon tomato paste
3/4 cup Marsala wine
Chicken stock, optional
1 Tablespoon butter
Zest of 1/2 lemon
Place a large skillet over medium high heat, add olive oil.
While the skillet is heating up, place flour in a shallow dish and season with salt and pepper. Take the slices of chicken breasts and dredge in the seasoned flour, shaking off any excess.
Place the chicken in the skillet and cook until golden brown, about 2-3 minutes per side, making sure not to crowd the pan. Cook in batches if necessary. Remove chicken from pan and place on a rack set over a baking sheet so it does not get soggy. When all of the chicken has been cooked, turn the heat down to medium.
If the oil looks burned, remove it from the pan and replace with new oil. If not, add the shallots to the pan and cook until translucent, 1-2 minutes. Add in the mushrooms and cook about 5 minutes, then add the garlic and fresh thyme and let cook out another minute. Next, add in the tomato paste and let cook out for 1 minute while stirring. Add in the marsala wine, making sure to scrape up the brown bits on the bottom of the pan, and let simmer out for a few minutes, or until reduced and starting to get tacky. If using stock, add now and let reduce some more. Add in the butter, whisk to melt and combine, followed by some black pepper and lemon zest. Taste the sauce, adjust the seasoning and add the chicken back to the pan to warm through. Do not let it sit for too long or it will lose its texture.
Serve over cous cous, polenta, quinoa, cauliflower, pasta…..!
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