Pan-Seared Truffle Marsala

Method

chefjasonmckinney.com/recipes/truffle-chicken-marsala

1. 1

   Remove the chicken from its packaging and set it on a paper towel-lined plate to temper. Fill a large pot with water and bring to a boil. Dice the shallot. Slice the mushrooms.

2. 2

   Slice the chives. Peel and mince the garlic. Pick and mince the thyme leaves Add a Pinch of truffle salt or flaky sea salt and 1 teaspoon of ground black pepper to the bag of all-purpose flour. Season the chicken pieces and place them in the bag of seasoned flour. Shake until coated.

3. 3

   In a large saute pan over medium heat, stir together half of the canola oil and 2 tablespoons of butter. Test the temperature of the butter and oil mixture by placing a little piece of coated chicken breast in the pan. Once it starts sizzling, arrange the coated chicken so they can evenly fry. Pan-fry both sides until GBD (Golden Brown and Delicious), about 2–3 minutes. Remove the crispy chicken from the pan and turn off the heat.Timer: 2 min

4. 4

   Add an additional 2 tablespoons of butter and turn the heat to medium-low. Add the shallots and saute until tender. Add the garlic and thyme and stir until fragrant, then add the mushrooms and saute until GBD. Season with truffle salt or flaky sea salt. Add the stock, marsala wine, and cream. Bring to a boil, then adjust the heat to maintain a simmer.

5. 5

   Season the boiling water with kosher salt and cook pasta until al dente, about 8 minutes. Continue simmering the sauce until slightly thickened, then turn off the heat. Place the chicken and pasta on your serving platter and smother with sauce. Garnish with the chives and slices of truffle carpaccio; enjoy!Timer: 8 min