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.
I loved Italian food long before I met hubby. I’m also a creature of habit. When I find a dish that I absolutely adore I will try it every time I go out to find who makes it best. Unfortunately, for this recipe no one anymore seems to make it quite like it was originally made and I was forced to make my own recipe. LOL I also found out that I have to hide the wine or hubby makes it disappear without benefit of the recipe/meal 😀 I’ve been making this lower fat version of this recipe for about 8 years and really like it a lot. If we happen to go out to a nice Italian restaurant I do indulge in the full fat version just to keep trying to find it made like when I was a kid.
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
3 tablespoons butter
3 tablespoons avocado/olive oil
1 small white onion, sliced into thin rings and then separated
1/2 pound mushrooms, sliced thin
1 tablespoon lemon juice
1/2 cup Marsala wine
1/4 cup sweet cooking sherry
- With a mortar and pestle grind the oregano.
- Sift together the flour, salt, pepper and oregano.
- Coat the chicken pieces well with the flour mixture.
- In a heavy skillet, heat oil and butter.
- When oil and butter is hot, saute’ onions and mushrooms until just carmelized.
- Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
- To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
- Return onions and mushrooms to the skillet.
- Plate chicken breasts.
- Spoon sauce over the chicken.
- Cover and cook over low heat for about 5-10 minutes or until chicken is done.
- Serve with Parsleyed Herb Noodles.
The Marsala wine is the key to this dish. Hubby HATES mushrooms so I often substitute shallots and the recipe is just as good.
4 boneless pork tenderloin pork chops, pounded to 1/4 inch thick
2 eggs, well beaten
Fresh ground black pepper and salt, to taste
1/2 cup Wondra flour
2 tablespoons avocado oil
4 tablespoons butter
1 pound mushrooms, sliced thin
1 small bunch green onions, sliced thin
1 cup sweet Marsala wine
1 cup beef broth
2 teaspoons cornstarch or Wondra gravy flour
1/2 cup heavy cream
Buttered egg noodles
Chopped flat leaf parsley
- Heat oil and 2 tablespoons of the butter in large skillet over medium high heat.
- Generously season pork pieces with fresh ground black pepper and salt.
- Dredge pork pieces through egg and then flour before adding to skillet.
- Cook 3-4 minutes per side until browned and cooked through (based on thickness). Set aside and keep warm.
- Add onions and mushrooms to the skillet cooking 5-6 minutes until golden.
- Add Marsala wine and beef broth, scraping bits from bottom of pan as you deglaze it.
- Cook 5-6 minutes until liquid is reduced by half.
- Whisk the cornstarch into the heavy cream until smooth.
- When Marsala is reduced and a deep rich color, add the cornstarch mixture and cook 2 minutes until begins to bubble and thicken.
- Remove from heat.
- Add remaining butter.
- Return pork chops to pan, turning to coat.
- Serve over buttered noodles.
- Top with sauce and chopped flat leaf parsley.