I often call my cooking style and well stocked kitchen the real life “Chopped” series. I’m not a meal planner or prepper, I just buy what my family likes to eat and let the ingredients speak to me. I feel more creative that way.

Last night’s dinner was inspired by the baby cremini mushrooms that I purchased at Publix on Saturday morning and an unopened bottle of Taylor Marsala wine from my pantry. Granted, it’s not the highest quality marsala but I’m not a drinker and I’ve used this brand for years. It’s always worked out quite well.

So I thawed out three large chicken breasts from the freezer and scoured the kitchen to make sure I had the remaining ingredients such as chicken stock and a shallot. I was able to find all of the ingredients to put this mouth-watering Monday night dinner together for my family!

Ingredients:

• 3 tablespoons grapeseed oil (you can also use olive oil)
• 3 tablespoon butter
• 3 boneless, skinless chicken breasts, cut into smaller sizes & pounded thin (3 breasts become about 9 serving sizes)
• Salt and freshly ground pepper to taste
• 1/2 cup flour
• 8 oz. cleaned and thinly sliced button or crimini mushrooms
• 1 shallot, minced
• 4 tablespoons Marsala wine
• 1/3 cup chicken broth or stock

Directions:

Be prepared … pound your chicken thin, out your flour in shallow dish for dredging, clean & chop your veggies and have your cooking liquids ready to go!

Heat the butter and oil in a skillet or cast iron pan on medium-high heat. Dredge the pounded chicken in flour. Sprinkle floured chicken with salt & pepper. When the butter/ oil starts to sizzle, place 3 chicken pieces in the pan and cook until golden brown (a few minutes per side). You may need to add more butter and grapeseed oil as you get your next few batches of chicken cooked.

Set the sauteed chicken aside on a platter and repeat this process until all the chicken breats are sauteed.

Once all of chicken is cooked, add the mushrooms & shallot to the sautee pan. Continue to cook on medium-high, until the mushrooms are tender and begin to brown.

Add the Marsala wine and cook until reduced by half. You may need to add more wine than the ingredient list calls for, use your best judgement.

Stir in the chicken broth/ stock and heat for a few minute, deglazing the pan. Turn off the heat and add the chicken back to the sauce while it’s still hot. Make sure you turn the chicken over so the sauce permeates all of the chicken, maximizing the flavor!

Serve with egg noodles or linguine and your favorite veggies!

Bon appetit

Rachel