- 4 boneless, skinless chicken breasts (pounded to ¼ inch thick)
- ground black pepper
- ½ tsp sea salt + more for additional seasoning
- ⅛ tsp red pepper flakes
- ½ tsp dried oregano
- 2 tbsp grape seed oil
- 1 tbsp grass-fed, unsalted butter
- 16 oz cremini mushrooms, stemmed and sliced
- 2 cloves garlic, minced
- ¾ cup marsala wine
- ¾ cup unsalted chicken broth
- 1½ tbsp arrowroot flour mixed with 1½ tbsp cold water
- 1½ cup cherry tomatoes, halved
- fresh parsley (garnish)
INSTRUCTIONS:
- Cover chicken with a piece of plastic wrap; using a mallet, pound the chicken to about ¼ inch thick.
- In a small bowl, combine ½ teaspoon of salt, red pepper flakes, and oregano. Sprinkle the front and back of each chicken breast with about ¼ tsp of the spice mix.
- In a large skillet, heat oil over medium-high heat. When the skillet is properly heated, add chicken and cook for 4-5 minutes per side and until golden brown. Remove skillet from heat; remove chicken from the skillet and keep warm.
- Place the same skillet back on the heat, lowering the temperature to medium, and add butter. Add the mushrooms and sauté until beginning to soften, about 4-5 minutes. Add garlic; sprinkle with salt and pepper; sauté until garlic is fragrant, about 1 minute more.
- Add wine and scrap up any hard bits on the pan. Allow the wine to boil for 20 seconds; then add broth and bring to a simmer. Season with additional salt and pepper to taste.
- Add arrowroot slurry and simmer for 30 seconds until sauce has thickened.
- Lower heat and add tomatoes and chicken to the skillet just until chicken is reheated.
Source: No Gojis , No Glory
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