Rosemary Pan-Fried Chicken Marsala

By Ashley Miers

INGREDIENTS

2-3 packages organic boneless/skinless chicken breast
2 cups whole wheat flour
1 Tbsp garlic powder
1 Tbsp onion salt
1/2 tsp ground black pepper
2-3 organic eggs
2 cups organic chicken bone broth
2 Tbsp grass-fed butter
3/4 cup marsala wine
1 package fresh rosemary, washed, stems removed
1 package fresh mushrooms, washed and chopped
EVOO

PREPARE

1. Trim the chicken of any excess fat/tendons/veins and cut into medallion sized pieces (about 3-4 pieces per breast).

2. Crack the eggs into a medium-sized bowl, whisk, then add the trimmed and cut chicken pieces and mix to coat.

3. In another mixing bowl, stir together flour, garlic powder, onion salt and black pepper until well combined. Scoop about 1 cup onto a large flat plate. Make sure the flour is evenly distributed over surface of the plate. You may add more flour to the plate if/as needed, but if you don’t use it all, you can store it and save it for the next time you prepare this recipe (as long as it has not touched or been contaminated by the egg or meat - do NOT save and reuse flour that has been added to the plate used to coat the chicken).

4. Heat a large skillet on medium-high heat and add enough EVOO to coat the bottom of the pan. Working piece by piece, place egg-coated chicken in flour mixture on plate and press and turn to evenly coat. Then place chicken in skillet and repeat for remaining chicken pieces. You will likely have to work in batches as not all of the chicken will fit in the skillet at once.

5. Cover the skillet with a lid and cook the chicken for about 4 minutes on the first side, then turn over and cook about 4 minutes more (or until chicken is browned/crispy and cooked through). Remove cooked chicken from pan and place on paper-towel lined plate. Continue this process until all of the chicken is cooked.

6. Once all of the chicken is cooked, turn the heat on the skillet to medium and add rosemary. Cook, stirring constantly, until rosemary becomes crispy and brown. Be careful as the rosemary goes from green to browned very slowly, but from browned to burned very quickly.

7. Remove the crispy rosemary from the pan and let drain and cool on a paper towel lined plate.

8. Add the butter to the empty skillet, then add the mushrooms, and cook, stirring frequently, until mushrooms have released their water and the water has cooked off.

9. Add the marsala wine to the skillet with the mushrooms and cook until wine is reduced/cooked off.

10. Shake the chicken stock together with 1 Tbsp of the (unused/uncontaminated!) flour mixture in a mason jar with a closed lid, then add to the skillet.

11. Turn the heat to high, and cook, stirring constantly, until marsala sauce is bubbling and has thickened to almost desired consistency. Turn off heat and let cool slightly (sauce will thicken a little more as it cools).

12. Distribute the cooked chicken pieces among plates, top with the marsala mushroom sauce, and then garnish with the crispy rosemary.

13. Serve and enjoy!

SERVING SUGGESTION

This meal is a delicious classic and pairs well with some Skin-On Mashed Red Potatoes and steamed broccoli or green vegetable of your choice.