UBS In Person Cooking Class: Chicken Marsala with Egg Noodles

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:

• Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
• No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.

Please Note: This recipe contains alcohol.

Chicken Marsala

Serves 4

1 ½ cups reduced-sodium chicken stock, reduced to ⅔ cup *see notes

3 - 4 tablespoons unsalted butter, divided, slightly cold

1 oz guanciale, bacon, or pancetta, diced small (optional)

2 shallots or 1 small sweet onion, sliced lengthwise into ¼” strips

8 - 10 oz cremini or porcini mushrooms, trimmed and sliced into ⅓” strips

1 - 2 sprigs sage, thyme or rosemary, leaves finely chopped

3 garlic cloves, minced or thinly sliced

Kosher salt, freshly ground black pepper, and red pepper flakes

1 cup all-purpose flour

4 skinless boneless chicken breast halves (about 1 ½ lbs)

2 tbsp olive oil

⅔ cup dry Marsala wine

¼ - ½ cup heavy cream

½ lemon

Handful chopped fresh parsley leaves

Noodles, Orzo, or Crusty bread, for serving, optional

1. Place a large, high walled skillet over medium heat and add 1 tbsp butter. When butter is melted, add shallot and guanciale, bacon or pancetta, if using; cook 1 - 2 minutes until aromatic. Increase the heat slightly and add mushrooms, cooking until they give off their liquid, about 3 - 4 minutes. Lower heat to prevent fat from burning. Add herbs and garlic, and season well with salt, pepper, and red pepper flakes. Cook until aromatic 1 minute. Transfer to a plate and set side; wipe out skillet.

2. Put flour in a wide, shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then lightly dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper in a single layer.

3. Return skillet to medium high and add 1 tbsp each oil and butter, heating until foam subsides and pan is hot. Add half of the chicken and cook until golden brown on both sides, about 2 - 3 minutes per side. Transfer cooked chicken to a plate and then loosely with foil. Repeat with remaining chicken; when chicken is cooked and transferred to a plate, discard excess fat in pan.

4. Add wine to skillet and boil over high heat, stirring and scraping up brown bits, about 1 minute. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is thickened, 6 to 8 minutes. Remove from heat and stir in a small squeeze of lemon juice and parsley. Cube remaining butter and add 1 piece at a time, swirling until melted. Taste before each addition to determine if more butter is needed; if too much butter is added, you can balance it with a squeeze of lemon. You can also add another dash of Marsala wine to amplify Marsala flavor. Stir in chicken and toss; serve with baguette or noodles.

Notes: To reduce chicken stock: Bring broth to a boil in a 2-quart saucepan over high heat, then simmer, uncovered, until reduced to about ⅔ cup, about 20 minutes.