How Brian Lagerstrom Uses Gelatin and Dry Mushrooms to Build the Ultimate Chicken Marsala Sauce
Brian Lagerstrom walks through a restaurant-quality Chicken Marsala served over creamy Parmesan polenta, highlighting pro techniques like dry-brining the cutlets, using powdered gelatin for sauce viscosity, and toasting polenta before cooking. The video covers every step from pounding thin cutlets to building a rich Marsala-mushroom-bacon sauce, making it ideal for an impressive dinner party meal.
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🧾 Ingredients
- 14 boneless skinless chicken breasts (8oz/225g each)
- 2Salt
- 3650g Marsala wine (plus additional for deglazing)
- 4350g chicken stock (plus additional to loosen sauce)
- 52 packets powdered gelatin (14-15g total)
- 630g dried shiitake or porcini mushrooms
- 7About 1 cup all-purpose flour
- 8Olive oil
- 91 lb baby portabella mushrooms, sliced
- 10100g thick-cut pancetta or bacon, diced
- 11100g onion or shallot, small diced
- 1215g garlic, minced
- 1315g tomato paste
- 141g dried oregano
- 1520g Worcestershire sauce
- 1650g cold unsalted butter
- 17Chopped parsley
- 18300g polenta
- 191000-1200g chicken stock
- 207g salt
- 21125g unsalted butter
- 22100g Parmesan, grated
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