Chef Manuel Carbajal, 6/30/22 - Chicken Marsala & Garlic Parmesan Mashed Potatoes

FRESNO, Calif. (FOX26) — Chef Manuel Carbajal from The River Steakhouse at Eagle Mountain Casino in Porterville visited Great Day to prepare some delicious food.

Click here to learn more about The River Steakhouse.

Chicken Marsala

Ingredients:

• 4 chicken breasts sliced horizontally or pounded until 1/2" thick
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup + 1 Tbsp. all-purpose flour
• 5 Tbsp olive oil , divided
• 3 tbsp unsalted butter , divided
• 8 oz white button mushrooms sliced
• 8 oz cremini mushrooms sliced
• 2 Tbsp shallots (or your favorite onion) minced
• 2 cloves garlic minced
• 2/3 cup dry Marsala wine
• 2/3 cup beef stock
• sprig of fresh thyme (optional)
• Fresh parsley minced, for garnish

Instructions:

1. To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
2. Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
3. Cook chicken about 3-4 minutes per side, until golden.
4. Transfer chicken to a plate and set aside.
5. Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
6. Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
7. Remove mushrooms to plate with the chicken and set aside.
8. Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
9. Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
10. Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
11. Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
12. Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
13. Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
14. Stir and spoon sauce over chicken.
15. Garnish with parsley if desired and serve.

GARLIC PARMESAN MASHED POTATOES

Ingredients:

• 3 pounds Yukon Gold or Russet potatoes, scrubbed, peeled, and sliced
• 1 TBSP kosher salt (for water)
• 2 - 3 cloves garlic, smashed
• 1/4 cup unsalted butter, at room temperature
• 3/4 to 1 cup or more half and half (creamier) or milk (less creamy), warmed to at least room temperature
• 1/4 cup grated Parmesan cheese
• 2 TBSP fresh chopped Parsley
• Salt and Black Pepper, to taste

Instructions:

1. Put the potato slices and smashed garlic cloves in a large dutch oven type pot. (I use a 5 quart pot) Add enough COLD water to completely cover the potatoes and 2" over the top of the potatoes. Add 1 TBS kosher salt to the water and stir.
2. Bring to boil, uncovered, over medium heat. Once boiled turn down heat so the water doesn't boil over, but so it will continue to gently boil. Boil potatoes are soft and cooked through. About 20 minutes. You can check with a fork or knife. Once it goes through easily, the potatoes are done.
3. Drain potatoes well and place back into warm pot. Let the potatoes sit in pot 1 - 2 minutes to help evaporate excess water in the potatoes.
4. To the pot with the cooked potatoes and garlic, add in the butter and half and half or milk. With a hand-held electric mixer, mash up the potatoes a little to get them started, then turn the mixer on and whip until the potatoes are fully mixed with the butter and the half and half or milk , most of the lumps are gone and they are light and fluffy. Add more half and half or milk to make the mashed potatoes looser if you like. (Better drained potatoes will absorb more milk so you may need more depending on how well drained your potatoes are).
5. Stir in the grated Parmesan cheese then taste for salt and pepper. Add as little or as much salt and pepper as you like.
6. Spoon potatoes into serving dish and top with additional TBS of butter, fresh parsley, and more cheese, if desired.