- Butterflied Chicken Breast with the "finger" removed
- A/P Flour (seasoned with dried thyme, basil, oregano, garlic powder, salt, pepper, paprika, and a dash of cayenne pepper).
- Baby Portabello Mushrooms sliced thinly
- Fresh Spinach leaves
- Chicken Stock 1 1/2 cups
- Marsala Wine 1 1/2 cups
- Parmesan Reggiano
- Olive Oil
First take a baking sheet and coat it lightly with olive oil. Next preheat the oven to 400 degrees. Now take chicken breasts which have been butterflied and dried and place in a large plastic bag with the seasoned flour. Toss chicken to coat well. Next remove the stems from the mushrooms and cut in half. Place the flat sides of the mushrooms down on the cutting board and slice thinly. Set to the side.
Now heat a pan to medium high and add olive oil and butter about 50/50 (the oil should not become so hot that it begins to smoke - if this happens remove the pan from heat quickly and reduce heat. Once desired heat is reached, shake the chicken to remove the excess flour then brown the chicken until golden on either side for about 3 minutes. Remove chicken from the heat using a spatula and place on the oiled baking sheet (do not be concerned that the chicken is not done at this point; it will finish cooking in the oven). Now take fresh spinach and pile onto the chicken.
Now place the sliced mushrooms (about 3 whole mushrooms per chicken breast) in the same pan you cooked the chicken in on medium heat and sweat the mushrooms until lightly browned. Deglaze the pan with marsala wine and reduce to about 50% of liquid added. Now add chicken stock and 1 tablespoon of unsalted butter and reduce again until the sauce begins to thicken. Place the mushroom on top of the chicken over the spinach being careful to keep the mushrooms on the chicken. Grate the parmesan reggiano over the chicken and place in the oven for about 10 minutes or until spinach is wilted. Serve and eat immediately.
As always - enjoy!