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Sous Vide Chicken Marsala

Sous Vide Chicken Marsala

Serves 4 to 6

We often put limitations on how we use different cooking techniques.  Sous Vide would not be the technique that most would think of using when preparing a traditional Marsala.  However you can use this method to prepare the chicken beforehand to prevent overcooking and dryness that you often get with chicken breasts.  The chicken is added to the Marsala at the end for bright, beautiful dish.

Ingredients
 
For Marsala Sauce

2 ¼ cups dry Marsala
4 tsp unflavored gelatin
1 ounce dried porcini mushrooms, rinsed
Salt and pepper
2 cups chicken broth
1 shallot, minced
1 tbsp tomato paste
1 garlic clove, minced
2 teaspoons lemon juice
1 tsp fresh oregano, minced
3 tbsp unsalted butter
2 tsp fresh parsley, minced
3 ounces pancetta, cut into ½” pieces
1lb cremini mushrooms, trimmed and thinly sliced
¼ cup vegetable oil


For chicken breasts
4 boneless, skinless chicken breasts trimmed
2 cups chicken broth
Salt and pepper
Directions
For the chicken breasts

  1. Preheat the water bath to your ideal doneness.  See temperature chart.  We suggest 155°F.
  2. Cut each chicken breast in half crosswise, then cut the thick half in half again horizontally, creating 3 cutlets of about the same thickness.  Place the cutlets between sheets of plastic wrap and pound gently to an even ½” thickness. Place cutlets in a bowl and toss with salt and pepper.  There should be 12 cutlets in total.
  3. Take 6 of the cutlets and place them into a bag along with 1 cup of chicken broth. Vacuum seal the bag or use the water displacement method.  Repeat with the remaining 6 cutlets.
  4. Place both bags in the water bath and cook for 1 hour to 1 ½ hours.
  5. Remove the chicken from the bath and pat dry.
  6. Heat 2 tbsp of vegetable oil in a large frypan until is shimmers.  Sear the chicken in the frypan and set aside once browned.

For the Marsala sauce
  1. Bring 2 cups of Marsala, gelatin, and porcini mushrooms to a boil in a medium saucepan over high heat.  Reduce the heat to medium high and let it simmer until reduced by half.  This should take 6 to 8 minutes.
  2. Strain the marsala reduction through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.  The solids can be discarded.  Return the marsala reduction to the saucepan, add the broth and return to high heat to achieve a boil.  Lower the heat to medium high and let simmer until reduced to 1 ½ cups.  This should take 10 to 12 minutes.  Set aside.
  3. Heat a skillet on medium low head and add the pancetta.  Stir it occasionally, scraping the pan bottom to loosen browned bits, until the pancetta is brown and crisp, for about 4 minutes. 
  4. Add cremini mushrooms to the pan and increase the temperature to medium high heat.  Cook until the mushrooms brown, about 8 minutes.  Transfer the mushrooms and pancetta to a bowl.
  5. Add 1 tsp of oil to the pan along with the shallot and cook until softened, 1 minute.  Add tomato paste, garlic and cook until fragrant, 30 seconds.  Add the reduced marsala mixture, remaining ¼ cup marsala, lemon juice and oregano and bring it to a simmer.  Whisk in the butter until in melts into the sauce.  Add the parsley and the cremini mushroom mixture.
  6. Place the Sous Vide Chicken cutlets into the sauce and let it simmer for 1 minute.  Season with salt and pepper to taste.  Transfer to a serving dish and with the sauce and serve.​

Kuraidori Sous Vide Precision Cooker

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