Chicken Marsala with Creamy Polenta

Ingredients

• 4 pieces Chicken Breast (8‑oz each, boneless skinless, pounded to ~1/4‑inch thickness)
• 1 tsp Kosher Salt (for dry brining the chicken)
• 1 cup All-Purpose Flour (for dredging the chicken cutlets)
• 4 tbsp Olive Oil (extra‑virgin, for sautéing chicken and vegetables)
• 650 ml Dry Marsala Wine (for sauce reduction)
• 2500 ml Chicken Stock (low‑sodium, divided between sauce, polenta, and final adjustments)
• 15 g Powdered Gelatin (two packets, adds body to the sauce without flour)
• 30 g Dried Shiitake Mushrooms (adds deep umami to the reduction)
• 300 g Polenta (coarse cornmeal) (stone‑ground, not instant or grits)
• 100 g Thick‑Cut Bacon (can substitute pancetta)
• 454 g Baby Bella Mushrooms (sliced half‑inch thick)
• 100 g Small Onion or Shallot (finely diced)
• 15 g Garlic (minced, about 3 cloves)
• 15 g Tomato Paste (adds depth and color)
• 1 g Dried Oregano (ground)
• 20 g Worcestershire Sauce (adds umami)
• 175 g Unsalted Butter (divided: 125 g for finishing polenta, 50 g for sauce)
• 100 g Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Chicken Cutlets

   Trim the chicken breasts, cut each breast tip‑to‑tip in half to make two 4‑oz pieces, then place each piece in a freezer bag and pound gently with a meat mallet until about 1/4‑inch thick.

   Time: PT10M

2. Dry Brine

   Season both sides of all eight cutlets with a generous pinch of kosher salt and let rest at room temperature for 10–15 minutes.

   Time: PT15M

3. Make Marsala Reduction Base

   In a medium saucepan combine 650 ml dry Marsala wine, 350 ml chicken stock, 15 g powdered gelatin, and 30 g dried shiitake mushrooms. Bring to a hard boil, then reduce heat to medium and simmer until the liquid reduces by 55‑60% (about 20 minutes).

   Time: PT20M

   Temperature: Medium

4. Strain Reduction

   Pass the reduced liquid through a fine‑mesh strainer into a clean bowl, pressing the mushrooms to extract any remaining liquid. Discard the mushrooms.

   Time: PT5M

5. Prepare Polenta

   In a medium saucepan add 300 g polenta and toast over high heat, stirring constantly for about 2 minutes until fragrant and lightly golden.

   Time: PT2M

   Temperature: High

6. Cook Polenta

   Gradually whisk in 800 ml chicken stock and 7 g salt. Bring to a simmer; the polenta will thicken quickly. Reduce heat to medium‑low and cook, stirring every minute, for 5–10 minutes until the grains are fully hydrated.

   Time: PT10M

   Temperature: Medium‑Low

7. Set Polenta Aside

   Remove the saucepan from heat, cover, and let the polenta sit while you finish the sauce and chicken.

   Time: PT5M

8. Dredge Chicken

   Place 1 cup all‑purpose flour in a shallow plate. Lightly coat each brined cutlet, shaking off excess flour.

   Time: PT5M

9. Sauté First Batch of Chicken

   Heat the 12‑inch sauté pan over medium‑high, add 2 tbsp olive oil, and when shimmering add four cutlets. Cook 2 minutes, then flip and cook another 1 minute until lightly golden. Transfer to a sheet tray and keep warm.

   Time: PT4M

   Temperature: Medium‑High

10. Sauté Remaining Chicken

    Add another 2 tbsp olive oil to the pan and repeat with the remaining four cutlets. Cook as before, then set aside with the first batch.

    Time: PT4M

    Temperature: Medium‑High

11. Sauté Mushrooms

    In the same pan add a splash of olive oil, then 1 lb sliced baby bella mushrooms and a pinch of salt. Cook, stirring, for 4–5 minutes until the mushrooms have reduced to about one‑quarter of their original volume and are nicely browned.

    Time: PT5M

    Temperature: Medium‑High

12. Crisp Bacon

    Add 100 g diced thick‑cut bacon to the pan. Cook until crisp and reddish‑brown, then transfer with a slotted spoon to the mushroom bowl. Drain about 75 % of the rendered fat, leaving a thin layer for the next step.

    Time: PT5M

    Temperature: Medium‑High

13. Sauté Aromatics

    Add 100 g diced onion (or shallot) to the pan and sauté 1–2 minutes until softened. Stir in 15 g minced garlic, 15 g tomato paste, and 1 g dried oregano; cook until the garlic is fragrant and the tomato paste turns a rusty brown.

    Time: PT3M

    Temperature: Medium

14. Deglaze and Reduce

    Pour in a generous glug of fresh Marsala wine to deglaze, scraping up browned bits. Add 20 g Worcestershire sauce and stir. Let the mixture reduce until it becomes sticky and glossy, about 1 minute.

    Time: PT2M

    Temperature: Medium‑High

15. Combine Reduction

    Stir the previously strained Marsala‑mushroom reduction into the pan. Bring to a gentle simmer.

    Time: PT2M

    Temperature: Medium

16. Warm Chicken in Sauce

    Nestle all eight chicken cutlets into the simmering sauce. Baste with the sauce using a sturdy spoon for about 1 minute, just to heat through and let the flour crust absorb flavor.

    Time: PT1M

    Temperature: Medium

17. Finish Sauce

    Add the reserved bacon and sautéed mushrooms back to the pan. If the sauce looks too thick, splash in extra chicken stock until a silky, pourable consistency is reached. Stir in 50 g cold butter until emulsified, then fold in chopped parsley.

    Time: PT3M

    Temperature: Medium

18. Re‑heat Polenta

    Return the polenta to low heat, adding 200–400 ml chicken stock (as needed) to loosen it. Stir in 125 g butter until melted, then fold in 100 g grated Parmesan cheese. Cook on very low heat, stirring gently, until the mixture is smooth and creamy.

    Time: PT5M

    Temperature: Low

19. Plate

    Spoon a rustic mound of Parmesan polenta onto each plate, top with a Marsala‑sauce‑bathed chicken cutlet, and drizzle with extra sauce, mushrooms, and bacon. Garnish with a pinch of fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g