Chicken Shiitake

Name: Chicken Shiitake
Ingredients: 1 boneless skinless chicken breast, pounded thin and cut into two portions; 3 tablespoons flour, heavily seasoned with; kosher salt, and; fresh ground black pepper; 2 tablespoons vegetable oil, divided; 4 large mushrooms, stemmed and coarsely chopped (Shiitake); 1 stalk celery, finely chopped; 3 tablespoons sweet onions, finely chopped; 4 garlic cloves, finely chopped; 1 cup marsala wine; 2 ounces whole milk

11 ingredients

11 steps

Ingredients

1 boneless skinless chicken breast, pounded thin and cut into two portions
3 tablespoons flour, heavily seasoned with
kosher salt, and
fresh ground black pepper
2 tablespoons vegetable oil, divided
4 large mushrooms, stemmed and coarsely chopped (Shiitake)
1 stalk celery, finely chopped
3 tablespoons sweet onions, finely chopped
4 garlic cloves, finely chopped
1 cup marsala wine
2 ounces whole milk

Directions

1

Bring two skillets, each oiled w/1 tbs oil, to medium heat.
2

Dredge the chicken in the seasoned flour, shake off the excess and place on a clean plate.
3

Make a slurry with the remaining flour and some warm water.
4

Place the onions, celery, and mushrooms in one of the skillets and sweat, dont saute.
5

When they are translucent, stir in the mushrooms, wine, milk, and 2 tbs of the flour slurry.
6

Bring it to a simmer and stir often.
7

Place the chicken in the second skillet and allow it to come to a golden brown, approximately 5 minutes.
8

Dont move it around, but gently lift one edge after 4 minutes to check for color.
9

Turn the chicken and cook for another 5 minutes.
10

Keep stirring the sauce while the chicken cooks.
11

Plate the chicken on warmed plates and smother with the sauce.