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Yields 4 portions
4-6 oz. boneless chicken breasts
2 TBSP fresh Italian parsley
1 TBSP fresh oregano, chopped
1 large shallot, minced
1 clove garlic, minced
2 TBSP capers (soak in warm water to remove saline)
1 small tub crimini mushrooms
2 oz. fresh arugula, roughly chopped
2 oz. Marsala wine
3 oz. veal or brown chicken stock
2 TBSP butter
2 oz olive oil
Salt and pepper to taste
Place chicken breast on cutting board and cover with several layers of plastic wrap. Use a kitchen mallet to pound breast evenly until ¼” thick. Marinate chicken with Italian parsley and oregano. Season with salt and pepper to taste.
In large skillet, heat 1 oz. Olive oil over high flame. Add chicken breast and sear on both sides for 3-4 minutes. You want golden brown color on chicken breast. Remove chicken from pan and reserve on plate.
Add shallot, garlic and remaining olive oil to the pan and sauté until translucent. Add mushrooms and sauté for 4-5 minutes until softened. Deglaze with Marsala wine and reduce till thickened. Add stock and reduce by half its original volume. Add capers and arugula. Add butter and melt into sauce. Add chicken breasts back into sauce and reseason if necessary.
Serve with either roasted or mashed potato.