Chef Tucker’s Truffle Chicken Marsala
Chef Tucker
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Italian
Author:
Chef Tucker
Servings
2-4
Prep Time
45 minutes
Cook Time
20 minutes
Hello food lovers, Chef Tucker here! Experience the rich flavors of my Black Truffle Chicken Marsala. 🍗🍄✨ We’ll start by sautéing tender chicken breasts in a luxurious Marsala wine sauce infused with earthy black truffles. Each bite is a harmonious blend of savory mushrooms, aromatic garlic, and sweet Marsala wine. Serve over a bed of al dente pasta or creamy mashed potatoes for a gourmet meal that’s sure to impress. Enjoy! 🍷🌿🍽️
Ingredients
-
1 pound thin cut chicken breast
- 1 shallot
- 4 ounces beech or shimeji mushrooms
- ½ bunch chives
- 1 jar Truffle Carpaccio
- 4 garlic cloves
- ½ cup all purpose flour
- ¼ cup canola oil
- 2 tablespoons unsalted butter
- ½ cup marsala wine
- ½ cup chicken stock
- ½ cup cream
- ¼ bunch thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
-
1 packet S&P Seasoning
- 8 ounces penne pasta
- Black pepper, to taste
- Cutting Board
- Knife
- Plate
- Paper towels
- Wooden spoon
- Large saute pan
- Large pot with a lid
- Strainer
- Tongs
MISE EN PLACE🔪
Directions
PREP🥒
Remove the chicken from its packaging and set it on a paper towel-lined plate to temper.
- Fill a large pot with water and bring to a boil.
- Dice the shallot. Slice the mushrooms.
- Slice the chives. Peel and mince the garlic. Pick and mince the thyme leaves
Add a pinch of S&P Seasoning and the ground spices to the bag of all-purpose flour.
- Season the chicken pieces and place them in the bag of seasoned flour. Shake until coated.
HOW TO COOK 🍳
In a large saute pan over medium heat, stir together half of the canola oil and 2 tablespoons of butter.
- Test the temperature of the butter and oil mixture by placing a little piece of coated chicken breast in the pan. Once it starts sizzling, arrange the coated chicken so they can evenly fry. Pan-fry both sides until GBD (Golden Brown and Delicious), about 2-3 minutes.
- Remove the crispy chicken from the pan and turn off the heat.
- Add an additional 2 tablespoons of butter and turn the heat to medium-low.
- Add the shallots and saute until tender. Add the garlic and thyme and stir until fragrant, then add the mushrooms and saute until GBD.
Season with S&P Seasoning. Add the stock, marsala wine, cream, garlic powder, onion powder, and dried oregano.. Bring to a boil, then adjust the heat to maintain a simmer.
Season the boiling water with S&P Seasoning and cook pasta until al dente, about 8 minutes.
- Continue simmering the sauce until slightly thickened, then turn off the heat.
- Place the chicken and pasta on your serving platter and smother with sauce. Garnish with the chives and slices of Truffle Carpaccio; enjoy!
Recipe Note
Bonus Fresh Pasta
Mise en Place
½ cup measure
Fork
Plastic wrap
Rolling pin
Bench scraper
Ingredients
1 ½ cups 00 flour
4 egg yolks, 1 whole egg, 1❄
Teaspoon olive oil
Pinch of S&P Seasoning
Prep During the Cooking
1. Fill a large pot with water, cover, and place on the stove on low heat.
2. Set aside ½ cup flour for your “bench flour.”
3. Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.
4. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy.
5. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
6. Chop half of the Truffle Carpaccio and set aside.
7. Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it.
8. Cut the dough into your desired pasta shape.