One of our resolutions this year is to try to reduce eating out as much as possible. I mean, the ardent foodies that we both are, we can’t really stop eating out altogether. We rather decided to go about recreating our favorites off the menus 🙂
We have been grocery shopping a lot at Trader Joe’s these days. So, whenever I search for new recipes to try, I invariably end up adding ‘+Trader Joe’s’ in my google query hoping to find a recipe that uses most of the ingredients found here( saves me a trip running to different stores just to gather the ingredients lol). This is how I happened to stumble upon this lovely & perfect recipe. Thanks Debi for such a fool-proof, quick & tasty recipe!
4 thinly sliced, organic, skinless chicken breasts
200 Gms Mushrooms (Cremini/Button ) sliced
2 Tsp minced garlic
2 Tbsp whole wheat flour
2 Tbsp Olive oil
3 Tbsp salted butter
3-4 Tbsp freshly squeezed lemon juice
3/4 cup Marsala wine
1/2 cup Heavy cream
Salt, pepper to taste
Spring onions, to garnish.
Wash chicken breasts thoroughly. Mix flour with salt & pepper as per taste. Coat chicken with this mixture, gently shaking off the excess. Keep it aside
Heat olive oil & 2tbsp butter in a pan, and when medium hot put chicken breasts and cook for about 2.5-3 mins roughly on each side so that it becomes crispy. Drain excess oil and keep aside.
In the same pan, add the remaining butter. Once hot, add the minced garlic followed by sliced mushrooms. Cook for about 4-5 mins until it becomes glossy.
Add Marsala wine and lemon juice to the same pan and cook until it is reduced to a half. This took roughly 6-8 mins on a medium flame.
Lower the heat further and add cream. Stir for a few mins until reduced. Check taste and adjust salt.
Add chicken to the pan and coat it evenly with the gravy. Simmer for a min and switch off the flame. Serve garnished with spring onion greens with a side of mashed potatoes or par-boiled vegetables of your choice. Bon Appetit 🙂