HAMPTON ROADS, Va. — Chef Matthew May walks Chandler through his recipe for chicken marsala and explains the food science behind every step of the journey, just like he does in his Teaching Kitchen!
Here's the recipe:
- 1/4-cup all purpose flour
- 1/2-tsp. salt
- 1/4-tsp. ground black pepper
- 4 medium skinless, boneless chicken breasts - pounded 1/4” thick
- 4 TBSP. olive oil
- 4 TBSP. unsalted butter
- 1 1/2-cup mushrooms, sliced
- 1/2-cup Marsala wine
- 3 TBSP. chopped parsley
Learn about the science of cooking incredible food from Chef Matthew May at his Teaching Kitchen! Private/group classes and gift certificates available. Learn more at matthewmay.org.
Right now, you can win a signed copy of “Matthew May’s Teaching Kitchen: Better Living Through Food and Science.” This 200-page, full color cookbook is full of science-packed recipes, ingredient conversion charts, temperature charts, sanitation and food safety information, and much more!
