Chicken marsala has always been one of my favorite dishes. The problem is how the chicken is cooked.  It is very easy to overcook chicken, and even though it is in a nice marsala wine sauce, the chicken itself can lose its moisture and be quite dry. Many recipes for Chicken Marsala have the Chicken pounded and grilled then placed in the sauce.  This often leaves a chicken overcooked - and while the sauce might be delicious- overcooked chicken is "dry, " losing its flavor. Sous Vide eliminates this problem.

8 ounces of sliced mushrooms (standard mushrooms are fine)

1/2 cup Marsala Wine

1/2 Chicken stock

1 ounce dried Porcini mushrooms

See the basic Chicken Sous Vide recipe- start with that.

Marsala Wine Sauce

Take a saute pan and heat the pan to a medium heat- add enough butter to coat the pan.

Add to this one container of sliced mushrooms (about 8 ounces). Saute the mushrooms over the medium heat- they will begin to give off moisture and that is when they are done. This typically takes five to eight minutes.

Add Masala wine and chicken broth - equal parts of each. Let it simmer for five to ten minutes.

Add1 ounces dried Porcini Mushrooms and allow them to rehydrate.

Place the Sous Vide Chicken in the Marsala Sauce for two minutes- then remove and serve.

One variation is after the Chicken has been cooked Sous VIde style is some will dredge the chicken in flour and quick fry it for 90 seconds per side in a hot fry pan- then add to the Marsala