A chicken marsala recipe for 75 people?

Chicken Marsala for 75 People

This recipe serves 75 people with generous portions. You'll need multiple large pots and pans for this, so plan accordingly!

Ingredients:

* Chicken:

* 15 pounds boneless, skinless chicken breasts, cut into 1-inch thick pieces (about 75 pieces)

* 1 cup all-purpose flour

* 1 teaspoon salt

* ½ teaspoon black pepper

* ½ teaspoon garlic powder

* 2 cups vegetable oil (or olive oil for a richer flavor)

* Sauce:

* 1 cup butter, softened

* 1 cup chopped shallots (about 15 shallots)

* 4 cups sliced cremini mushrooms (about 15 lbs)

* 6 cloves garlic, minced

* 2 cups dry Marsala wine

* 1 cup chicken broth

* 1 cup heavy cream

* ½ cup chopped fresh parsley

* Salt and black pepper to taste

* Sides:

* 10 lbs pasta (your choice, like fettuccine or angel hair)

* 4-5 lbs steamed green beans or another vegetable

Instructions:

1. Prepare the Chicken:

* In a large bowl, combine flour, salt, pepper, and garlic powder.

* Dredge each chicken piece in the flour mixture, ensuring it's fully coated.

2. Cook the Chicken:

* Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

* Fry the chicken in batches, about 5-6 pieces at a time, for 3-4 minutes per side, or until golden brown and cooked through.

* Remove chicken from the pot and set aside on a wire rack to drain excess oil.

3. Make the Sauce:

* While the chicken is cooking, melt the butter in a separate large skillet or pot over medium heat.

* Add the chopped shallots and cook for 3-4 minutes until softened.

* Add the mushrooms and cook for 10-12 minutes, stirring occasionally, until they're browned and softened.

* Add the minced garlic and cook for another minute.

* Pour in the Marsala wine and bring to a simmer.

* Add the chicken broth and heavy cream, and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened.

* Stir in the chopped parsley and season with salt and pepper to taste.

4. Assemble and Serve:

* Add the cooked chicken back to the sauce, gently stirring to coat.

* Serve immediately over cooked pasta, with a side of steamed green beans or another vegetable of your choice.

Tips:

* Use high-quality Marsala wine: It's a key ingredient, so don't skimp on quality.

* Don't overcrowd the pan: Fry the chicken in batches to ensure even browning and cooking.

* Don't overcook the chicken: Chicken breasts should be cooked through but not dry.

* Taste and adjust seasonings: The sauce should be flavorful and well-balanced.

* Prepare in advance: You can prepare the chicken and sauce ahead of time, then reheat before serving.

Enjoy!