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This is a flavorful and romantic recipe. It's also delicious. Serve with
pasta, or a wild rice and basmati pilaf. The best part is that you can
make this delicious recipe in 30 minutes or less! Serves 4
Ingredients
2 (6 - 8 ounce) boneless, skinless chicken breast halves, cut in halves
and pounded thin
Potato starch or all-purpose flour
1 tablespoons olive oil
4 tablespoons unsalted butter
3 cups thinly sliced cremini, button or shitaki mushrooms
2 tablespoons thinly sliced scallions
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon paprika
3/4 cup Marsala
1 teaspoon Rain's Choice Mexican or Madagascar vanilla extract
1 cup regular or reduced-sodium chicken broth
Freshly ground pepper and salt to taste
Fresh parsley or chives as garnish
Instructions
Place about 1/3 cup of potato starch, or all-purpose flour in a bowl. Pat
chicken breasts dry with a paper towel and then dip each piece lightly
into the starch. Shake off any excess.
Heat the oil in a large skillet over medium-high heat until very hot but
not smoking. Add 1 tablespoon of the butter and cook the chicken
breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the
scallions and mushrooms. Cook, stirring frequently, until mushrooms
are golden brown around the edges and have given off their liquid.
Add the Marsala wine and vanilla extract and bring to a boil, scraping
to remove any browned bits from the bottom of the pan. When the
wine has reduced by half, add the chicken stock and cook for 3
minutes, or until the sauce has reduced slightly.
Lower the heat to medium and return the chicken breasts to the pan
and continue to cook until they are cooked through and the sauce has
reduced, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of
butter, add salt and pepper, to taste. Garnish with chopped parsley or
chives and serve immediately.
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