What can I say. Italians get it right every time. Every time, it’s pretty amazing and very comforting to know that when in doubt, cook something Italian. This is my first time cooking this dish and because I’m arrogant I tuned it my way and also decided to cook the chicken sous vide style. I have a serious issue with pounding chicken meat with hammers, specially delicate chicken breast meat. If fact, I used to dislike eating chicken breast all together. Dry and boring 100% of the time. Pound it with a hammer and the problem only worsens in my opinion and the only way to fix it .. well, I could choose to ignore the issue or I could smother the meat in some rich sauce. I’m down with the second one but I’ll just sous vide this thing. I don’t see a better way.
Ok, I’ll stop being a hater.
Traditional marsala chicken is great but if you’ve been reading this blog, sous vide is my preferred way of cooking chicken (or any meat). So this is what we’re gonna do. Chicken marsala sous vide. Couple of hours at 140F. Cooking with Marsala wine is delicious and I’m definitely gonna incorporate this wine into other recipes if I don’t drink the rest first. It’s so delicious. Anyways, chicken marsala sous vide 140F 2h here we go!
- 2 large chicken breasts
- 1 pound of fresh cremini mushrooms
- 1 large shallot finely diced
- 1 cup of AP flour for coating the chicken
- 1/2 Tsp AP flour to thicken the sauce
- 1 Tbsp of unsalted butter (to get that sauce silky)
- 1/2 Tsp crushed/minced garlic
- 1 cup of chicken stock
- 1 cup of dry marsala wine
- 250g long pasta of your choice (that's about half the box)
- 2 Tbsp chopped garlic (1 for the sauce and 1 for garnishing)
- Salt and pepper to taste.
- Salt the chicken breasts generously. Bag and Vacuum. Cook sous vide for 2 hours @ 140F
- Remove the chicken from the bags. Dry with paper towels. Reserve.
- Heat some oil over medium high heat. Brown the mushrooms. Work in batches. Reserve.
- Prepare the flour in a container. Add about 1/2 Tsp of salt and 1/2 Tsp of black pepper.
- Dust the chicken breasts with the flour mix. Shake off any excess. Sear in the same pan.
- Reduce the heat to medium. Cook the shallots for 2-3 mins.
- Deglaze the pan with the chicken stock and the marsala wine.
- Reduce until about half. Add the mushrooms, garlic and 1 Tsp of parsley.
- Add the butter. Add the 1/2 Tbsp of flour. Reduce until syrupy.
- Cook the pasta in salty water until just about al dente. Strain. Reserve.
- Add the pasta to the mushroom sauce and cook for a couple more minutes.
- Serve the pasta. Slice the chicken and serve next to the pasta. Top with some chopped garlic.
- There's a significant number of steps but with some organization should be fairly straight forward. Just try to have things ready when you find downtime. You could cook the pasta first and reserve it in the fridge until you're ready. The chicken also can be cooked a few days before you're ready, just don't take the meat out of the baggies until then. You do need the chicken searing step in oder to make a rich mushroom sauce.