DRUNKEN CHICKEN MARSALA WITH TOMATOES
INGREDIENTS
- 16 ounces fresh crimini mushrooms, sliced
- 3 tablespoons butter, divided
- 2 cloves Catch a Fire Italian Garlic, minced
- 1 cup dry Marsala wine
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons heavy cream
- ½ teaspoon salt (more to taste)
- 1½ – 2 lbs. boneless skinless chicken breasts
- 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
- ⅓ cup flour
- 1 teaspoon Hog’s Breath Seasoning + a pinch of salt and pepper
- 1-2 cups cherry tomatoes
- fresh parsley
INSTRUCTIONS
- Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
- Add the Catch a Fire Italian Garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.
- Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
- Combine the flour, Hog’s Breath Seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
- Heat the remaining 2 tablespoons butter and Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
- Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.
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