In The Kitchen: Marsala Marciano

Today we're learning how to make a delicious chicken dish with Chef Paul Jalaf from Vanity in Providence.

The dish consists of pan-seared chicken, served over creamy three cheese risotto with roasted mushroom and marsala wine demi-glaze, finished with shaved scallions and parmesan cheese.

Ingredients:

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
crushed ritz crackers, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces crimini or porcini mushrooms, stemmed, sliced
1/2 cup sweet Marsala wine
1/2 cup chicken stock or demi glace
2 tablespoon unsalted butter
1/4 cup chopped Scallions
¼ cup of shredded parmesan
1 16 oz box of risotto

Directions:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the ritz cracker crumbs, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm. If not cooked all the way finish in oven.
Lower the heat to medium and add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock or demi and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
Cook risotto using water or chicken stock follow recipe on box. Add cheese right at the end. If you have risotto left over save for different recipe.
Scoop risotto into 4 plates top with chicken and finish with sauce garnish with scallions and Parmesan.

Chef Paul Jalaf is a seasoned veteran of with numerous accolades known for his Modern Mediterranean and Global Fusion Cuisine. An Alum of J&W who owned and operated two restaurants in RI.

Vanity Supper Club is a Post Modern Prohibition era inspired supper club serving contemporary American cuisine with timeless global classics as well as trendy Speakeasy Style Drinks and Cocktails. We also specialize in hosting dynamic dinner events, private parties and an upscale nightlife with entertainment and dancing.

566 South Main Street
Providence, RI 02903
(401) 649-4667
Serving Dinner: Tuesday - Saturday 5 p.m. - 10 p.m.
Music & Dancing: 10 p.m. - close
Sunday - Monday: Open for private events only