Chicken Marsala

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You may have noticed- I like to play around with our menus. I will only repeat something if enough people ask for it (which happens a lot… you guys are persistent!). Because of this, I am always asking our chefs and team for suggestions, and let me tell you- there have been a lot of crazy ones. Theo and I were conceptualizing “jerk” duck confit with foie gras “dirty rice” yesterday… don’t think that one will make the cut, but gives you an idea of the kind of conversations we have around here. Tonight’s dinner was a suggestion from someone on Instagram (you know who you are!)- but I honestly have never had chicken marsala before. Might be hard to believe, but it’s true. I did a bit of reading and decided this is how we would make it. Bone in, or boneless? Mashed potatoes, or roasted? I settled on a mix of the two. So, without further ado, get in there!

For the chicken marsala:

I decided that whole breasts were much better than cutlets. Lightly dusted with some seasoned flour mix and roasted instead of fried, they are soooo tender and juicy, and the perfect vessel for the sauce. Warm your marsala gravy in a saucepot over medium low heat. While it’s heating up, slice your chicken into strips about 1½” thick. Once the gravy is nice and warm, add the chicken pieces and give it a stir. Pop a lid on, turn the heat low, and prepare the rest of the components.

For the roasted potatoes:

I LOVE. POTATOES. These ones are no exception. Set your oven to low broil. On a sheet tray lined with aluminum foil, spread out the potatoes in an even layer. Broil them for 3-5 minutes until caramelly and delicious.

For the green bean casserole:

This is the real deal. Carefully remove the pieces out of your box and pop them in a casserole dish/oven safe vessel. Bake them in the oven for 5-8 minutes at 375F until they are nice and hot.

To plate:

The potatoes are the perfect bed for the chicken and gravy. Make a nice landing zone for the marsala, but leave a little room for the casserole too! Finally, ladle the chicken and gravy allllll over everything. It ain’t pretty, but it sure is delicious.

If you got a brown rice + tofu bowl:

Cold rice and tofu is an excellent combination, but so is warm rice and tofu. So, you have a decision to make! Either microwave the bowl for a minute or two, or dig right in. Either way, don’t forget the chimichurri 🙂