- Prep Time:Overnight
- Cook Time:20 Minutes
- Serves:4
ace champion, chef champion, cherry vinaigrette, chicken marsala, creole, food channel, pan seared,
Combine Creole, Italian, and a taste of Wisconsin to create this one of a kind chicken Marsala masterpiece.
Make sure to watch Chef Ace Champion prepare this award winning meal on his latest episode of Chef Champion!
Foodie Byte
Ingredients
Marinated Tenderloin:
4 boneless chicken breasts
1 tablespoon Italian seasoning
1/2 cup cherry vinaigrette
1 tablespoon avocado oil
1-2 tablespoons Slap Ya Mama Cajun Seasoning
Marsala wine Sauce:
1/4 cup brandy
1 cup Portabella mushrooms
1 large shallot
2 cups Marsala wine
4 ounces of butter
2 cups chicken stock/broth
1/4 cup heavy whipping cream
1 tablespoon fresh parsley
Preparation
Season tenderloin with creole seasoning, rosemary, and garlic. Mix well and let sit for about 15 minutes so the spices can absorb into the meat.
Place the tenderloin and the Italian vinaigrette in a zip-lock bag and close tightly so that no air can escape. This will speed up the marinating process. Refrigerate for at least 4 hours or overnight.
In a medium size skillet add the oil and allow it to get hot on a medium to medium-high heat.
Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry. This will ensure a good sear. Add the chicken and sear on all sides making sure there is a caramel-like glaze covering the whole loin.
Remove from heat and finish cooking in the oven at 300 degrees for 15 minutes or until the loin is done, (about 160 degrees).
Remove from oven and allow the loin to rest for at least 10 minutes. This will keep the juices inside.
For the sauce, using the same pan you seared the tenderloin in, turn the stove top on a medium heat. When hot, add the shallot and mushrooms and saute' for about 1 minute.
Deglaze the pan with the brandy by tilting your skillet away from you and add the brandy. Make sure to tilt toward the flame and ignite (flambé), making sure to scrap up all that was left behind from the tenderloin.
Add the wine and reduce by about half, then add the beef stock and reduce by half. Add your cream and cook for about 2 minutes.
Turn your stove on low and add the butter making sure it is stirred consistently and is cooking very slow. This will keep the butter from breaking.
Plating: Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley.
source FoodChannel http://ift.tt/2bivwTm
No comments:
Post a Comment