DRUNKEN CHICKEN & TOMATOES

DRUNKEN CHICKEN & TOMATOES
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
8 ounces beech mushrooms
2 -3 cloves garlic, minced
1 cup Marsala wine
1 teaspoon cornstarch
1 tablespoon water
1 cup halved grape tomatoes
2 tablespoons FRESH chopped flat leaf Italian parsley, divided

  • Butterfly each chicken breast.
  • Cut chicken breasts into eight 1/2 inch pieces each of equal size.
  • Combine flour, Italian seasoning, salt and pepper in a large Ziploc bag.
  • Add chicken pieces and coat well with flour.
  • In a large skillet heat oil over medium high heat.
  • Shake excess flour from each piece and add chicken pieces to hot oil.
  • Saute’ chicken pieces about 3 minutes on each side until golden. Cook in batches if necessary DO NOT CROWD PAN.
  • Remove chicken pieces and set aside to drain.
  • Add mushrooms and garlic, cooking until garlic is fragrant and mushrooms are beginning to caramelize.
  • Add Marsala wine to pan, stirring often and cooking about 5 minutes until liquid is reduced by half.
  • Whisk together the water and cornstarch. Add to pan and stir until well blended.
  • Return chicken pieces to pan and top with tomato pieces and half the parsley.
  • Cook 4-5 minutes, stirring occasionally until well coated and sauce begins to thicken.
  • Serve over mashed potatoes of prepared egg noodles.
  • Garnish with remaining parsley.