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Cast Iron Cheesy Chicken Marsala

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Source: Chef Paul Allen


Serves
4
Prep
30 minutes
Cook
60 minutes

This is an ultimate comfort food dish. Cheesy chicken with smahed taters made with butter and love. What more could you ask for? Classic flavors of chicken marsala with a chef's touch.

~Chef Paul Allen


Ingredients


1-2 Lb Non GMO Chicken Tenders


1 Pk Sliced Mozzarella Cheese


1 Jar Herb/Garlic Chevre Cheese


Butter or Olive Oil or Both


Sea Salt and Pepper


1 Pk Kielbasa Turkey Sausage


1 Pk Button Mushrooms


1-2. Zucchini


1-2. Yellow Squash


1-2. Bell Pepper


1-2. Yellow Onion


2 Tbsp Chopped Organic Garlic or Fresh


1-2 C Organic Flour


1/4-1 C Marsala Wine


1 Ea Fresh Lemon Wedges


Organic Chicken Stock, Paste or Powder


6-14 Med Size Mix Potatoes


1-2 C Organic Sour Cream


Directions


Step 1
Get Cast Iron pan warm
Sautee 1 Yellow Onion in 1 tbl butter and when translucent add 3 Tbl Chopped Organic Garlic. Sautee till cooked making sure to stir so not to burn. Add 1-2 Tbl Chicken Paste and 1/8-1/4 cup of Marsala Wine and 1/8-1/4 cup of heavy cream. Reduce till paste disperses evenly. Take off heat, cover and reserve for later. 

Step 2
In a pot add salted cold water and turn on Med-High Heat. While water is cold add chopped Potatoes. Cook till fork tender and add Cream Mixture. Take off heat. Add 1-2 Cups Sour Cream depending on how you like yours. Season with Sea Salt and Pepper to taste. (The more you over work the Potatoes the gummier they get, try not to overwork). Cover and reserve for later.

Step 3
Get Cast Iron Pan on Medium Heat with 1 Tbl Butter and 1 Tbl Olive Oil. Dredge Chicken in Flour and Sea Salt and Pepper. When butter has melted Sear Chicken on Each Side but don't cook all the way through. Set aside Chicken for later use. 

Step 4
Add 1 Tbl Butter & 1 Tbl Olive Oil to pan. Add chopped onion and sautee till transluce. Add Garlic, Zucchini, Squash, Bell Pepper, Mushrooms & Kielbasa Sausage. Sautee mix and then deglaze with 1/8-1/2 Cup of Marsala. Reduce by half and then add 1 Cup Heavy Cream and reduce by 1/4. Add 1 Tbl Chicken Paste and taste. Add Sea Salt & Pepper or more Chicken Stock as needed. Set aside for later use. (Know it will be cooked again so don't cook all the way.) Don't wash out bottom of Cast Iron pan during any process........that 100% pure flavor. (Get out burnt pieces not to over flavor dish but leave remaining oils)

Step 5
Add 1 Tbl Butter to pan and melt over medium heat. Add Garlic Smashed Potatoes to bottom of pan. Pour over Vegetable Sauce Mixture. Lay over Chicken pieces and cover with Mozzerella and Chevre Cheese. Cook in oven covered on 350 for 45 Minutes. Uncover and broil on high for 2-6 min. Get a nice brown on Cheese and watch closely not to burn. 

Enjoy!


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