Chicken Marsala - Sous Vide Style
Chicken Marsala — Sous Vide (147°F, 40 min) | Dr. Terry Simpson
Chicken Marsala — Sous Vide (147°F, 40 min)
Edge-to-edge juicy chicken, classic Marsala mushroom sauce. Weeknight-reliable; dinner-party good.
Jump to: Ingredients Method Why sous vide works Nutrition Med-Diet Points Safety notes
Ingredients
Chicken
- 4 boneless, skinless breasts (~6 oz / 170 g each)
- Kosher salt & black pepper
- Thyme/sage herb “plugs” (rolled in plastic wrap, cut to 1″)
- Duck fat or olive oil (a dab per bag)
Marsala Mushroom Sauce
- Olive oil 1 Tbsp + butter 1 Tbsp
- Shallots 2 small, minced; garlic 2 cloves, minced
- Mushrooms 12 oz, sliced
- Dry Marsala wine 1 cup
- Chicken stock (low-sodium) 1 cup
- Optional: 1 tsp Dijon; 1–2 tsp cornstarch slurry for gloss
- Lemon juice 1–2 tsp; parsley, chopped
Method
- Heat bath: Set to 147°F / 64°C.
- Bag: Season chicken; add herb plugs + a little fat; seal (vacuum or water-displacement).
- Cook: Sous vide ~40 min (add 10–20 min for thicker pieces).
- Sauce base: Sauté shallots in olive oil + butter; add garlic 30 sec. Add mushrooms + pinch salt; cook until browned and dry.
- Deglaze & reduce: Add Marsala; reduce by half. Add stock (+ Dijon if using); simmer 5–7 min. Thicken slightly with slurry if desired; finish with lemon and parsley to taste.
- Sear & glaze: Pat chicken very dry; sear 60–90 sec per side in a hot film of oil. Nestle into sauce 1–2 min to glaze.
- Serve: Spoon mushrooms and sauce over the chicken. Great with farro, whole-grain pasta, or a big salad.
Why sous vide works (quick science)
- Precision, no overshoot: The bath holds your exact target so the outside never overcooks while the center catches up.
- Protein dynamics: Around this temp, myosin sets while actin hasn’t fully tightened—yielding tender, juicy meat.
- Time × temperature: Proper holds at lower temps pasteurize; a fast post-bath sear adds flavor and surface safety.
Nutrition (estimates)
Per serving (1 breast + sauce). Wine is reduced; numbers vary with portion size and stock/salt.
| Calories | Protein | Carbs | Fat | Saturated | Fiber | Sodium* |
|---|---|---|---|---|---|---|
| ~420 | ~50 g | ~10 g | ~14 g | ~5 g | ~2 g | varies |
*Primarily from stock and added salt.
Mediterranean-Diet Points (house system)
Poultry ≤ 6 oz = 1 point + Veg + EVOO (mushrooms, salad) = +1 + Whole grains (farro/whole-grain pasta) = +1–2
Let protein be the accent; stack points with plants, olive oil, and whole grains.
Food-safety notes
- USDA conventional guidance: 165°F (74°C) for poultry when using traditional methods. Sous-vide safety uses time × temperature at lower temps—finish with a hot sear.
- Leftovers: Chill fast (ice bath in the bag → fridge). Rewarm sealed in 140–145°F bath ~30 min; then sauce/sear briefly.