Pan Seared Chicken Breast Marsala

Chef Ace Champion’s delicious Chicken Breast Marsala recipe that features AVOCARE Extra Virgin Avocado Oil. 

Serving: 2/Prep time: 15 minutes/Cook Time: 40 minutes

Ingredients

Chicken Breast
1/4 cup AVOCARE Extra Virgin Avocado Oil
2 Chicken Breasts, seasoned and marinated
2 Tbs creole seasoning

Wine Sauce
1 clove of garlic
3 medium baby portabella mushrooms
1 smal shallot
1/4 cup brandy (optional)
1 cup marsala wine
1 cup chicken broth or base
1/2 cup heavy whipping cream
1 Tbs real butter (optional)

 

Directions for Chicken:

Pour ¼ cup of wine over chicken in a small bowl. Season the chicken with creole seasoning or salt and pepper; cover and let marinate for at least an hour.

Heat oil in a skillet just big enough to fit both chicken breasts. Drain the chicken breast and slowly add to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices.)

Add chicken to a shallow baking dish big enough to fit and pour ¼ cup of chicken broth over. Finish cooking in a pre-heated oven at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 160 degrees.

 

Direction for Sauce:

In the same pan turn the burner on medium; when hot add the mushrooms, shallot, and garlic and sauté for about 2-3 minutes; add the brandy and flambé (ignite, stirring constantly making sure you collect all that yummy goodness left from the chicken). Add the wine and allow reducing by half.

Add the chicken stock and reduce by half. Add the heavy cream and 1 tablespoon of butter, mixing well for about 1 minute or until the sauce thickens and has a creamy texture. Serve as soon as possible.

 

Hint: if sauce is too thick thin it out with a little chicken broth. If sauce is to runny thicken it with a slurry mixture of wine and cornstarch with a 50/50 ratio until it is the consistency you want.
Plating: Slice half of the chicken breast at a 90 degree angle. Overlap the slices; spoon the sauce over.

Recipe Created By: Chef Ace Champion