Grilled Chicken Marsala Recipe
Yield: 4 servings
- 2 boneless skinless chicken breasts
- Cattleman’s Grill Steakhouse Seasoning
- 2 tbsp flour
- 1/2 cup clarified butter
- 12 oz white button mushrooms, sliced thin
- Code 3 Spices Grunt Rub
- 1/4 cup minced shallots
- 2 tbsp garlic, minced
- 1 cup dry Marsala wine
- 1 cup chicken or vegetable stock
Preheat your Yoder Smokers YS640 Pellet Smoker to 350°F. Toss the sliced mushrooms in 1/4 cup clarified butter in a 1/2 sized foil pan. Season with Code 3 Spices Grunt Rub.
While the cooker heats up, one at a time, place the chicken breasts in a gallon zip-top bag. Using the smooth side of a meat mallet, pound the meat out to 1/4” thickness. Rub a bit of oil or mustard on the meat for binder. Season with Cattleman’s Grill Steakhouse Seasoning.
Grill on FrogMats to prevent sticking, about 6 minutes on each side until internal temperature reaches 165°F. Check the temperature with an instant read thermometer like the Maverick PT-75. Remove from cooker and set aside.
Heat remaining 3 tbsp butter in a Lodge Logic 10” Cast Iron Skillet over medium heat. Add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in flour and cook for 2 minutes, careful not to scorch the flour or aromatics.
Add Marsala and stock; cook, stirring until thickened, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in last tablespoon of butter. Season with salt and pepper, as necessary.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.