Jeff Mauro's Chicken Marsala | The Kitchen

You're only 35 minutes away from the easiest chicken dinner of all time! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/30E5edL Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Marsala RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 35 min Active: 35 min Yield: 2 to 4 servings Ingredients 1 pound chicken tenders Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 2 tablespoons olive oil 8 ounces cremini mushrooms, sliced 3 tablespoons unsalted butter 2 tablespoons dried porcini mushrooms 2 shallots, minced 2 teaspoons unflavored powdered gelatin 3/4 cup chicken broth 2 cloves garlic, minced 1 cup dry Marsala wine 2 tablespoons chopped fresh parsley 2 tablespoons fresh lemon juice Warm crusty Italian bread, for serving, optional Directions Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate. To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes. Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom. Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #ChickenMarsala Jeff Mauro's Chicken Marsala ​| The Kitchen | Food Network https://www.youtube.com/watch?v=0pBj4N-qaUQ