Chicken Marsala

Chicken Marsala

(1 review) Write a Review



  • 4 chicken breasts, scallopini
  • 2 tbsp REC TEC Grills Ron's Kickin' Espresso Joe Rub
  • 1 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1lb. cremini mushrooms, sliced
  • 1lb. white mushrooms, sliced
  • 1 large onion, diced
  • 2 tbsp garlic, chopped
  • 2 tbsp REC TEC Grills Colden's Freakin' Greek Rub
  • 8oz marsala wine
  • 16oz chicken stock
  1. Preheat REC TEC Grills Matador over medium heat with the butter and olive oil.
  2. Season the chicken with the Espresso Joe Rub, and dredge in the all-purpose flour.  
  3. Add the chicken to the Matador and brown on both sides for about 5-6 minutes, then move them to the front row.
  4. Add the mushrooms and sear until all the water is cooked out.  
  5. Add the onions, garlic, and Greek Rub, then cook for 2-3 minutes.
  6. Deglaze with the marsala wine and add the chicken stock.
  7. 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‚Ñâ internal).

1 Review

  • Delicious!

    Posted by Chandler Martin on 14th Jan 2019

    This marsala is off the chain. Didn't take long at all to make and after seeing it on Funday Friday, I just had to try it... And I'm glad I did! Thanks, Rec Tec!

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