(FOX 2) - Fork N Pint in Waterford will be hosting a five-course wine dinner on Thursday, Dec. 19.
Owner Ted Teeter and chef Brian Coleman joined us on The Nine to tell us more about the dinner and to show us how to make chicken marsala. You can get their recipe below.
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Making chicken marsala with Fork N Pint
Chef Brian Coleman shows us how to make chicken marsala ahead of the restaurant's wine dinner on Dec. 19.
You can make a reservation by calling 248-791-3256. If you mention FOX 2 the restaurant is offering 10% off the ticket price of $50 per person.
FORK N PINT'S CHICKEN MARSALA FOR WINE DINNER
RECIPE
½ tsp of shallots
½ tsp garlic
½ cup wild mushrooms
¼ cup of marsala wine
½ cup heavy whip cream
¼ cup of chicken stock
10 oz of floured pan fried chicken breast
(chicken can be pre cooked ahead)
assembly
hot saute pan, add oil garlic and shallots, adjust heat to not burn
add mushrooms and sweat
add wine and brandy, burn out alcohol
add chicken stock and heavy cream
reduce sauce by ¼
add chicken
saute 1 minute
pour over mash potatoes and garnish with fresh chopped parsley