CHICKEN MARSALA

INGREDIENTS:
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4 chicken breasts, scallopini
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2 tbsp Ron's Screamin' Pig Rub
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1 cup all-purpose flour
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1/4 cup olive oil
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1/4 cup butter
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1lb. cremini mushrooms, sliced
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1lb. white mushrooms, sliced
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1 large onion, diced
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2 tbsp garlic, chopped
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2 tbsp Colden's Freakin' Greek Rub
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8oz Marsala wine
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16oz chicken stock
INSTRUCTIONS:
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Preheat Matador over medium heat with the butter and olive oil.
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Season the chicken with the Screamin' Pig Rub, and dredge in the all-purpose flour.
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Add the chicken to the Matador and brown on both sides for about 5-6 minutes, then move them to the outer ring.
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Add the mushrooms and sear until all the water is cooked out.
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Add the onions, garlic, and Greek Rub, then cook for 2-3 minutes.
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Deglaze with the Marsala wine and add the chicken stock.
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Add the chicken back into the mushroom mixture and allow to simmer for 4-5 minutes until the sauce has thickened and the chicken is fully cooked (165°F internal).
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