Grilled Chicken Marsala on the Arteflame Grill
Introduction
Chicken Marsala is a classic Italian-American dish that combines tender chicken with a rich, savory Marsala wine sauce. In this recipe, we elevate the traditional version by grilling the chicken on the Arteflame for added flavor. The smoky, grilled chicken pairs perfectly with the mushroom-studded, Marsala-infused sauce. Let’s dive in and make this delicious dish!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for grilling)
- 2 tbsp unsalted butter
- 2 cups cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup Marsala wine (dry or sweet)
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional for a creamy sauce)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the Arteflame Grill
Fire up your Arteflame grill by soaking three paper napkins in vegetable oil, placing them under the firewood, and lighting it up. Let the grill heat for about 20 minutes until it reaches medium-high heat.
2. Prepare the Chicken
While the grill heats up, season the chicken breasts with salt and pepper, and lightly brush with olive oil. This will prevent sticking on the grill and help develop a golden crust.
3. Grill the Chicken
Place the chicken breasts on the flat cooktop near the center of the Arteflame grill for a good sear. Grill for 5-7 minutes per side, or until the internal temperature reaches 160°F (it will rise to 165°F as it rests). Remove the chicken from the grill and cover loosely with foil to rest.
4. Sauté the Mushrooms
While the chicken rests, melt 2 tablespoons of butter on the flat cooktop, and add the sliced mushrooms. Sauté for 4-5 minutes, stirring occasionally until the mushrooms are golden brown and tender. Add the minced garlic and cook for an additional minute until fragrant.
5. Deglaze with Marsala Wine
Carefully pour the Marsala wine into the mushrooms, stirring to scrape up any browned bits. Let the wine simmer for 2-3 minutes until it reduces slightly.
6. Add the Broth and Cream (Optional)
Pour in the chicken broth and let it simmer for 3-4 minutes to reduce further. If using, stir in the heavy cream to make the sauce richer and creamier. Season the sauce with salt and pepper to taste.
7. Serve the Chicken Marsala
Place the grilled chicken breasts on a serving platter, and spoon the mushroom Marsala sauce over the top. Garnish with freshly chopped parsley for color and flavor. Serve immediately while hot.
Tips
- Marsala Wine: For a richer sauce, use sweet Marsala wine, but dry Marsala works well for a less sweet, more savory version.
- Grill Marks: If you prefer stronger grill marks, sear the chicken breasts directly on the center grate for a few minutes before transferring to the flat cooktop.
- Thickening the Sauce: If you prefer a thicker sauce, simmer the sauce for a bit longer to reduce it further.
Variations
- Creamy Chicken Marsala: Add more heavy cream to make the sauce extra rich and creamy.
- Mushroom-Lovers Marsala: Add a variety of mushrooms like shiitake or portobello for a deeper, earthier flavor.
- Garlic Chicken Marsala: Increase the amount of garlic for a more robust flavor in the sauce.
- Bacon Chicken Marsala: Add cooked, crumbled bacon to the sauce for a smoky, savory twist.
- Lemon Chicken Marsala: Squeeze fresh lemon juice into the sauce just before serving for a bright citrus kick.
Best Pairings
- Creamy mashed potatoes
- Grilled asparagus or green beans
- Crusty bread to soak up the sauce
- A glass of Pinot Grigio or Chardonnay
