Chicken Marsala with Acorn Squash

Ingredients

Chicken Marsala
3 chicken breasts cut in half
1 cup of all-purpose flour
2 finely minced cloves of garlic
1/2 small diced shallot
1 ounce of unsalted butter
3 tablespoons of olive oil
1 1/2 cups of sliced portobello mushrooms, gills removed
1 1/2 cups sliced cremini mushrooms
1 1/2 cups of oyster mushrooms
1 1/2 cups of sliced domestic mushrooms
3/4 cups of Marsala wine
2 cups of beef stock
1/4 cup of chopped fresh parsley
Kosher salt and fresh cracked pepper to taste

Acorn Squash
2 acorn squashes cut in half
4 ounces of melted unsalted butter
1/2 cup of brown sugar
4 tablespoons of chopped fresh sage
Kosher salt and fresh cracked pepper to taste

Preparation

Chicken Marsala
Season the chicken on both sides with salt and pepper and dredge in flour.  Next, in a large hot saute pan with 1 tablespoon of olive oil sear the chicken breasts on both sides until golden brown and cooked through.  Once cooked, set the chicken breast aside.  In that same saute pan add in 2 tablespoons of olive oil and add in the mushrooms to caramelize.  Scrape the mushrooms to one side of the pan and on the other side add in the chopped garlic, shallots and 1 ounce of unsalted butter and cook for just a few seconds. Once everything is brown, add in Marsala wine and cook until all of the wine is absorbed. Add in beef stock and cook until half the amount of liquid is absorbed. Finish the sauce with parsley, salt and pepper.

Acorn Squash
Place the acorn squash halves skin side down on a sheet pan lined with parchment paper. In a bowl mix together melted butter, brown sugar and sage and using a spoon pour some of that mixture onto each acorn squash evenly. Season all of the acorn squashes with salt and pepper and back at 425° for 25 to 30 minutes.

Serve the chicken with mushroom sauce on top and garnish with parmesan cheese and parsley.

Serve the acorn squash on a separate plate and pour on any excess brown sugar, sage butter.

Click here to print this page | Recipe by Chef Billy Parisi