Not Chicken Marsala, but some what similar.
Most Chicken Marsala recipes use Marsala wine, (Surprise! ), I used Port and Sake, ÃÂ½ & ÃÂ½.
Most Chicken Marsala recipes use cream and/or butter. I used olive oil.
Most Chicken Marsala recipes use skinless chicken, I had the skin on.
Most Chicken Marsala recipes cook the chicken at 212 F, I sous vide cooked the chicken at 145 F.
In addition to the above, I had shiitake mushrooms, onion, garlic, a touch of lemon juice, salt and pepper, and tapioca flour to make the gravy.
Also roasted miniature eggplants, sautÃÂ©ed bok choy and orzo pasta.
This dish is really to show that you can have very crispy (amazing crackling crispy) skin on a sous vided piece of chicken.