Prep 5 mins
Cook 12 mins
A relatively light and very tasty dish with a great mouth feel.
- 1 boneless skinless chicken breast, pounded thin and cut into two portions
- 3 tablespoons flour, heavily seasoned with
- kosher salt, and
- fresh ground black pepper
- 2 tablespoons vegetable oil, divided
- 4 large mushrooms, stemmed and coarsely chopped (Shiitake)
- 1 stalk celery, finely chopped
- 3 tablespoons sweet onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup marsala wine
- 2 ounces whole milk
- Bring two skillets, each oiled w/1 tbs oil, to medium heat. Dredge the chicken in the seasoned flour, shake off the excess and place on a clean plate. Make a slurry with the remaining flour and some warm water. Place the onions, celery, and mushrooms in one of the skillets and sweat, don’t sauté. When they are translucent, stir in the mushrooms, wine, milk, and 2 tbs of the flour slurry. Bring it to a simmer and stir often.
- Place the chicken in the second skillet and allow it to come to a golden brown, approximately 5 minutes. Don’t move it around, but gently lift one edge after 4 minutes to check for color. Turn the chicken and cook for another 5 minutes. Keep stirring the sauce while the chicken cooks.
- Plate the chicken on warmed plates and smother with the sauce.