This Italian classic is made healthier by omitting butter in the sauce and reducing the amount of flour for dusting the chicken for sautéing...but still packs great flavor!
Serves 4
Ingredients
- 1 onion, chopped fine
- 4 cloves garlic, minced
- ¾ cup Marsala wine
- 4 tablespoons extra-virgin olive oil
- 8 ounces fresh mushrooms (Portobello or Shitake)
- 1 teaspoon Dijon mustard
- 2 tablespoons half-n-half
- 4 chicken breasts, sliced in half and pounded thin
- ¼ cup all purpose flour
- Sea salt and fresh ground black pepper to taste
- Herbs de Provence (Recipe to follow)
Directions
· Season the flour with sea salt, fresh ground pepper and Herbs de Provence (Recipe to follow)
· Very lightly dust the chicken with seasoned flour.
· In heavy-bottomed, large skillet, heat 3 tablespoons olive oil on med-high. Place chicken breasts in skillet and brown on both sides, then remove and set aside on paper towel.
- Add remaining tablespoon olive oil to skillet and sauté onion and garlic, season lightly with salt and pepper. Cook for a couple minutes.
- Add mushrooms and cook for a few minutes until they have given off their liquid and are browned.
- Add wine and bring to a light boil, scraping to remove any browned bits from the bottom of the pan, then simmer for about 10-15 minutes.
- When Marsala sauce is reduced, lightly whisk in half-n-half and Dijon mustard and simmer for another 5 minutes until sauce has thickened a bit.
· Return browned chicken breasts to skillet. Spoon sauce over chicken.
· Cover and simmer for about 10 minutes or until chicken is done.
Blend 1 teaspoon each of the following:
Savory, Thyme, Basil, Lavender and Fennel…or you can buy a premixed blend in your local market.
Serve chicken with sauce spooned over with the mushrooms divided equally. Garnish with chopped chives or parsley and enjoy!