Ease of Preparation: Medium.
Yield: 4 servings.
Ingredients:
2 tablespoons (30ml) olive oil
4 skinless boneless chicken breasts, 5 oz (150 g) each
Salt and pepper
¼ cup (60ml) all-purpose flour
2 cups (240ml) fresh large chanterelle mushrooms cut in half
2 garlic cloves, minced
1 large shallot, finely chopped
1 cup (240ml) dry Marsala wine
1 cup (240ml) chicken broth
1 tablespoon (15ml) chopped fresh thyme
2 tablespoons (30ml) cubed cold butter
1/3 (80ml) cup drained capers
Method:
Preheat oven to 375 degrees.
In a large skillet, heat oil over medium-high heat.
Butterfly chicken breasts, and season with salt and pepper.
Dust both sides of chicken with flour until properly coated.
Add chicken to hot oil, and sear on both sides for 4-5 minutes each, or until golden brown.
Once chicken is fully cooked, remove from pan. Reserve.
In the same pan, add mushrooms to hot oil.
Cook for 5-6 minutes, or until slightly golden.
Add garlic and shallots, and cook for 2-3 minutes.
Deglaze pan with Marsala wine and bring to a simmer.
Cook for 5-6 minutes, or until reduced by half.
Add chicken stock and thyme, and bring to a simmer.
Cook for 7-8 minutes, or until reduced by half again.
Add butter and capers to sauce, and whisk for 1 minute.
Season sauce with salt and pepper, and remove from heat.
Slice chicken as desired, serve warm and top with Marsala and chanterelle sauce.
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