Preparation:
Prep Time: 10 minutes
Cooking Time: 20 minutes
Yields: 4 servings
Ingredients:
• 2 free-range chicken breasts, deboned and skin-removed, halved
• 1 tablespoon creole seasoning
• ½ cup sifted organic flour
• 1 tablespoon clarified butter
• ¼ cup garlic and herb butter
• 2 cups sliced Cremini mushrooms
• ¾ cup dry Marsala wine
• 1 cup of chicken stock
• Salt and black pepper, to taste
• 1 to 2 tablespoons of minced fresh chives, for serving
Directions:
1. Add the flour and ½ tablespoon of creole seasoning in a shallow bowl and mix until well combined. Set aside.
2. Season chicken breast with the remaining creole seasoning, salt and black pepper and rub evenly on both sides. Dredge into the flour mixture and shake to remove the excess flour.
3. In a large skillet, apply medium-high heat and add the clarified butter. When the clarified butter is hot, add 1 tablespoon of herbed butter and fry the chicken breast for 3 to 4 minutes on each side. Transfer it on a plate and set aside.
4. In the same skillet, add another tablespoon of herbed butter and stir in the mushrooms. Cook for about 3 to 4, or until soft and lightly browned. Pour in the Marsala wine and cook until it reaches to a boil, while scraping the browned bits on the bottom of the pan.
5. Stir in the stock when the wine has reduced in half and cook until it returns to a boil. Reduce to medium-low heat and return the chicken in the skillet. Simmer for about 6 to 8 minutes, or until the sauce has thickened and the meat is cooked through.
6. Stir in the remaining garlic and herb butter, season to taste with salt and pepper and stir to combine.
7. Transfer into a serving plate and serve immediately with chives on top.