Difficulty Hard
Cook Time 1 hr+
Heat None
Components 6 components
Italian wine elegance on a bun — a luxurious Marsala wine reduction with mushrooms and shallots gets spooned over crispy fried chicken, layered with sautéed mushrooms and melted provolone. Earthy, wine-forward, and deeply sophisticated with crispy prosciutto adding salty crunch.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter[object Object] Wet Batter[object Object] Dry BatterCreamy Marsala Sauce 2 tbsp unsalted butter2 shallots shallots (minced)1/2 cup cremini mushrooms (minced)1/2 cup dry Marsala wine1/4 cup beef broth1/2 cup heavy cream1 tbsp fresh sage (minced)1/4 tsp salt1/8 tsp black pepperCrispy Prosciutto 2 oz (about 3-4 slices) sliced prosciuttoSautéed Mushrooms 1 cup cremini mushrooms (sliced)1 tbsp unsalted butter1 clove fresh garlic (minced)2 sprigs fresh thyme sprigs1/8 tsp saltpinch black pepperMarsala Mushroom Slaw 1/4 cup thinly sliced raw cremini mushrooms1 tbsp shredded aged provolone1 tsp fresh sage (thinly sliced)1 tbsp fresh parsley (chopped)1 tbsp crispy prosciutto bits[object Object] Dressing1/2 cup shredded red cabbageMarsala Prosciutto Bacon Jam 4 slices thick-cut bacon (diced)1 oz prosciutto (diced)1 shallot shallots (minced)1/4 cup cremini mushrooms (finely diced)2 tbsp dry Marsala wine1/2 tsp fresh sage (minced)1 tbsp brown sugar1 tbsp balsamic vinegar2 tbsp waterSage Mushroom Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp sautéed mushrooms (finely minced)1/2 tsp fresh sage (finely minced)1 clove roasted garlic (mashed)to taste pinch of saltToppings & Assembly Marsala Mushroom Slaw Marsala Prosciutto Bacon Jam Sage Mushroom Goat Cheese Spread (spread on bottom bun) Creamy Marsala Sauce (spooned over chicken) Sautéed mushrooms (layered on chicken) Crispy prosciutto Fresh mozzarella (melted over chicken) Aged provolone (melted over chicken) Fresh sage Directions 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/2 tsp dried sage, 1/2 tsp salt, and 1/4 tsp white pepper. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Preheat oven to 400°F. 9 Lay 2 oz (about 3-4 slices) sliced prosciutto on a baking sheet. 10 Bake for 5-7 minutes until crispy. 11 Cool on paper towels and reserve 1 tbsp crumbled bits for the slaw. 12 Heat 2 tbsp unsalted butter in a saucepan over medium heat. 13 Add 2 minced shallots, cook 1-2 minutes until softened. 14 Add 1/2 cup minced cremini mushrooms, cook 2 minutes. 15 Pour in 1/2 cup dry Marsala wine and simmer 3 minutes until reduced by half. 16 Add 1/4 cup beef broth and simmer 2 minutes. 17 Remove from heat and slowly whisk in 1/2 cup heavy cream. 18 Stir in 1 tbsp fresh sage (minced). 19 Season with 1/4 tsp salt and 1/8 tsp black pepper. 20 Keep warm and reserve 2 tbsp for slaw dressing. 21 Slice 1 cup cremini mushrooms. 22 Heat 1 tbsp unsalted butter in a skillet over medium-high heat. 23 Add 1 minced garlic clove, cook 30 seconds. 24 Add sliced mushrooms and 2 fresh thyme sprigs, cook 4-5 minutes until golden. 25 Season with 1/8 tsp salt and a pinch of black pepper. 26 Discard thyme sprigs and set aside. Reserve 1 tbsp finely minced for goat cheese spread. 27 Whisk together 2 tbsp Marsala sauce, 1 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1 tbsp fresh lemon juice, and a pinch of salt for the dressing. 28 In a bowl, combine 1/2 cup shredded red cabbage, 1/4 cup thinly sliced raw cremini mushrooms, 1 tbsp shredded aged provolone, 1 tsp fresh sage (thinly sliced), 1 tbsp fresh parsley (chopped), and 1 tbsp crispy prosciutto bits. 29 Pour dressing over and toss to coat. 30 Refrigerate until ready to serve. 31 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 32 Add 1 oz diced prosciutto, cook 1 minute. 33 Drain most fat, leaving about 1 tbsp in the pan. 34 Add 1 minced shallot, cook 2 minutes. 35 Add 1/4 cup finely diced cremini mushrooms, cook 2 minutes. 36 Add 1/2 tsp fresh sage (minced). 37 Deglaze with 2 tbsp dry Marsala wine, simmer 1 minute. 38 Add 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 2 tbsp water. 39 Simmer on low for 15-18 minutes until thick and jammy. 40 Let cool slightly and roughly chop to a spreadable consistency. 41 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 42 Stir in 1 tbsp finely minced sautéed mushrooms, 1/2 tsp fresh sage (finely minced), 1 mashed roasted garlic clove, and a pinch of salt. 43 Mix until evenly combined. 44 Butter the potato bun and toast in a skillet until golden on both sides. 45 Spread Sage Mushroom Goat Cheese Spread on the bottom bun. 46 Add a layer of Marsala Prosciutto Bacon Jam on top of the spread. 47 Place the fried chicken on the bottom bun. 48 Layer sautéed mushrooms over the chicken. 49 Top with fresh mozzarella and aged provolone, allowing them to melt from the heat. 50 Arrange crispy prosciutto on top of the cheese. 51 Spoon Creamy Marsala Sauce generously over everything. 52 Top with Marsala Mushroom Slaw and fresh sage. 53 Place top bun and serve immediately.
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