Our Fantastic Customer and Friend submitted this recipe so we could share it with you all! Enjoy!
"I made this with chicken thighs and froze it for maternity leave. It was amazing and easy. You can always add more salt and pepper and parsley." -Janine B
4 chicken thighs or 2 large chicken thighs, sliced length-wise for 4 thin pieces
Freshly ground black pepper
¼ cup plus 1 teaspoon all-purpose flour
3 garlic cloves, minced
¼ cup finely chopped shallots
12 ounces sliced mushrooms- I use shiitake
⅓ cup Marsala wine
1 cup chicken or vegetable stock
Bunch chopped fresh parsley
1. Preheat the oven to 200°F.
2. Season chicken with salt and black pepper.
3. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess; reserve the 1 teaspoon remaining flour to use later.
4. Heat a large nonstick skillet over medium-high heat. Add butter and olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
5. Add butter and olive oil to the skillet, About TBSP each. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with salt and black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.
6. Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes. Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.
8. To serve, put a piece of chicken on each of 2 serving plates. Spoon the mushrooms and sauce evenly over the top, and serve hot.
Mother of 2 beautiful girls! Our growing family is the largest drive we have to build a life filled with good food and a connection to the land.