Chicken Marsala with Wild Mushroom Risotto

Ingredients:

For the Chicken Marsala:

  • 4 boneless, skinless chicken breasts

  • Salt and black pepper to taste

  • 1 cup all-purpose flour, for dredging

  • 4 tablespoons olive oil

  • 8 oz (225g) cremini or wild mushrooms, sliced

  • 1/2 cup Marsala wine

  • 1/2 cup chicken broth

  • 2 tablespoons unsalted butter

  • 2 tablespoons fresh parsley, chopped (for garnish)

For the Wild Mushroom Risotto:

  • 1 1/2 cups Arborio rice

  • 4 cups chicken broth, kept warm

  • 1 cup dry white wine

  • 1 cup wild mushrooms, finely chopped

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup Parmesan cheese, grated

  • 2 tablespoons unsalted butter

  • Salt and black pepper to taste

  • Fresh thyme leaves for garnish

Instructions:

Chicken Marsala:

1.     Prepare the Chicken:

    • Season the chicken breasts with salt and black pepper.

    • Dredge each chicken breast in flour, shaking off excess.

2.     Sear the Chicken:

    • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

    • Add the chicken breasts and cook until golden brown on each side and cooked through. Transfer to a plate and cover with foil to keep warm.

3.     Cook the Mushrooms:

    • In the same skillet, add the remaining 2 tablespoons of olive oil.

    • Add the sliced mushrooms and sauté until they release their moisture and become golden brown.

4.     Deglaze the Pan:

    • Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits.

    • Add chicken broth and simmer until the sauce has reduced by half.

5.     Finish the Dish:

    • Stir in butter until melted, then return the chicken to the skillet.

    • Simmer briefly to heat the chicken through and coat it with the sauce.

6.     Garnish and Serve:

    • Sprinkle fresh parsley over the chicken before serving.

Wild Mushroom Risotto:

1.     Sauté Mushrooms and Aromatics:

    • In a separate pot, heat 1 tablespoon of butter.

    • Sauté the chopped onions until translucent, add garlic and cook until fragrant.

    • Add the wild mushrooms and cook until they release their moisture and become golden brown.

2.     Toast the Rice:

    • Add Arborio rice to the pot and cook, stirring, until the edges of the rice become translucent.

3.     Deglaze with Wine:

    • Pour in the white wine and cook until it's mostly evaporated.

4.     Cook the Risotto:

    • Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.

    • Continue until the rice is creamy and cooked to al dente.

5.     Finish the Risotto:

    • Stir in Parmesan cheese and the remaining tablespoon of butter.

    • Season with salt and black pepper to taste.

6.     Garnish and Serve:

    • Garnish the risotto with fresh thyme leaves.

To Serve:

Plate the Chicken Marsala on a bed of Wild Mushroom Risotto. The rich flavors of the Marsala wine and the earthy tones of the wild mushrooms in the risotto create a sophisticated and delicious dining experience. Enjoy your Michelin-star-inspired Chicken Marsala!