Chicken Marsala in a Wild Mushroom Demi Glaze with candied carrots and roasted broccolini

Mass Appeal

Buckley Healthcare Center’s Seasons Restaurant prides itself on quality food with fresh ingredients. It’s open to residents as well as guests! Head Chef Mike Harrison joins us with a complete meal you can try at home or enjoy in Seasons Restaurant. He shows us how to make a delicious chicken marsala with wild mushroom demi glaze. Then, for side dishes, Candied carrots and oven roasted broccolini with garlic and lemon. 

Buckley Healthcare Center is located at 95 Laurel Street in Greenfield. Their phone number is (413)774-3143. You can visit them online at

Chicken Marsala with a Wild Mushroom Demi Glaze 

– 1 ½ pounds of boneless skinless chicken breast 
– 3 tablespoons all-purpose flour 
– Salt 
– Freshly ground black pepper 
– 1 tablespoon of unsalted butter, divided
– 1 (8-oz) Wild Mushrooms 
– 3 tablespoons finely chopped shallots, from 1 medium shallot 
– 2 cloves garlic, minced
– 2/3 cup Beef Demi Glaze broth 
– 2/3 cup dry Marsala wine 
– 2/3 cup heavy cream 
– 2 teaspoons chopped fresh thyme 
– 2 tablespoons chopped fresh Italian parsley, for serving (optional) 

1.    Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set Aside. 
2.    Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barley cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. 
3.    Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until mushrooms begin to brown, 3-4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the Demi Glaze, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10-15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of cooking time). Add the chicken back to pan, long with ant juices accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using and serve. 

Candied Carrots 

– 1 pound of carrots, cut into 2-inch pieces
– 2 tablespoons butter, diced
– ¼ cup packed brown sugar 
– 1 pinch of salt
– 1 pinch ground black pepper

1.    Place carrots in a pot of salted water. Bring water to a boil, reduce heat to high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage. 
2.    Drain carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3-5 minutes and serve hot!

Oven Roasted Broccolini with Garlic and Lemon  

– 3-4 heads broccolini, split into florets
– 2 tablespoons olive oil 
– 1 head of garlic 
– Kosher salt and freshly cracked black pepper to taste 
– 1 teaspoon red pepper flakes 
– 1 lemon 
– 2-3 tablespoons Parmesan or Asiago cheese, grated 

1.    Preheat oven to 425 degrees F. Line a baking sheet with Tin Foil. Spread the broccolini on the baking sheet and drizzle with olive oil. 
2.    Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic-exposed side up on the baking sheet and sprinkle everything with red pepper flakes.  
3.    Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy. 
4.    Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning, add more salt, pepper and grated Asiago cheese, and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the tin foil from the baking sheet and discard for easy clean up. 

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