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Upgrade Your Dinner Party: Chicken Marsala & Creamy Polenta

I love chicken marsala. It’s craveable, so much fun to make, and it’s a great dish to make for a dinner party. Thanks to Ghia for sponsoring this video! Head to https://drinkghia.com/discount/BRIAN20 and use promo code BRIAN20 at checkout to get 20% off your first purchase

FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/chicken-marsala

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— INGREDIENTS —

CHICKEN MARSALA
▪4 8oz/225g chicken breasts (boneless skinless)
▪Salt
▪650g or 2 3/4c marsala wine + additional for deglazing
▪350g or 1 1/2c chicken stock + additional to loosen sauce
▪2 packets of powdered gelatin (14-15g total)
▪30g or 1c dried mushroom (i recommend shiitake or porcini)
▪About a cup of flour (gluten free blends work great too)
▪Olive oil
▪1lb or 1/2kg baby portabella mushrooms, sliced
▪100g/3.5oz thick cut pancetta or bacon, diced
▪100g or ½ a large onion or shallot, small diced
▪15g or 2-3 cloves garlic, minced
▪15g or 1Tbsp tomato paste
▪1g or 1tsp dried oregano
▪20g or 1 1/2Tbsp worcestershire
▪50g or 4Tbsp cold unsalted butter
▪Chopped parsley (a Tbsp/5g or so)

POLENTA
▪300g or 1 1/2c polenta
▪1000-1200g/35-40oz chicken stock (about 1.5 boxes)
▪7g or 1 1/2tsp salt
▪125g or 9Tbsp butter
▪100g or 1c parmesan, grated

CHAPTERS
0:00 Intro & prepping the chicken
1:13 Starting the sauce
1:53 Making the polenta
3:04 Straining off the sauce and breading the chicken
4:22 Sipping on some NA cocktails (ad)
5:27 Cooking the chicken and finishing the sauce
10:17 Finishing the polenta and plating up
11:23 Let’s eat this thing

#chickenmarsala

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25 Replies to “Upgrade Your Dinner Party: Chicken Marsala & Creamy Polenta”

  5. Great video Brian and I gotta say….most interesting video sponsor ever for sure. Great to hear about your mostly alcohol free lifestyle and those products from them looked really great

  6. Hey Brian, any tips on what type of Marsala wine to get? I am realizing now there are so many different varieties/choices (similar to your fish sauce pro tip which I decided to act on and must say definitely made a difference!) and wanted to see if you used a better version than the basic Holland House one with added sugar and preservatives?

    Been following you for a couple years now and love all your video's/recipes – keep up the amazing work ????

  8. There's a Campbell's brand sauce in a bag thing with a chicken marsala flavor, and it's actually pretty good… I sautee some fresh mushrooms to supplement it for a quick weeknight meal

  9. Could you skip the gelatin? It’s a trigger for my daughter’s IBS, could you use agar agar?

  11. Yesss I love these types of recipes! I totally get what you mean by it being an enjoyable thing to make. Can't wait to try it. Thanks for the great technique explanations as always.

  12. Bri – You continue to just kill it! I just love everything about your videos – the recipes, the education, the humor – everything. You are so deserving of the 1 MILLION (isn’t that so hard to wrap your brain around?) mark that’s about to come your way. Appreciate you!

  14. Try using a dry Marsala, works better for this dish. Another great video! Thanks.

  15. Great recipe Brian, looking forward to trying it soon. So glad to see your channel growing to almost 1 million subs, that’s awesome!

  16. Hi Brian, love the recipe! What's your opinion on the recent Adam Ragusea video, with regards to cooking mushrooms in water and finishing in oil? Have you given this a try before?

  17. That one lonely bit of bacon would’ve made it to my mouth without consideration or care for how hot it was

  19. When you know you'll empty a carton of wine, or anything liquid, poke a hole in the diagonal opposite corner to the lid with a knife.
    Then there will be no splashing. ????????

  22. Bri, you take the most difficult recipes and make them fun to watch and easy to make. YOU ARE AWESOME. THANK YOU.

  23. Wow! This is definitely one of your best recipes so far. Personally, I would add a serving of grilled veggies to the plate at the very end. However, it looks fantastic. Cheers!

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