UBS In Person Cooking Class: Chicken Marsala with Noodles & Porcini

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-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

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.