This is both a simple and elegant way to serve chicken.  It’s also classic old school and should be in your gluten-free tool box.  The standard recipe calls for shiitake mushrooms, but I like to also add some cremini mushrooms to add a little depth to the mushroom flavor in this dish.  The shiitake mushrooms retain their firm texture, so don’t be alarmed when they don’t have the same pliability of the creminis when cooked.

Ingredients Used (2 servings):

• 1 chicken breast, pounded flat, cut in half
• 1/2 cup Marsala Dry Wine
• 1 package sliced Shiitake Mushrooms
• Chopped Cremini Mushrooms ( to taste)
• 1/4 cup chopped Green Onions
• Butter
• Johnny’s Seasoning Salt
• Trader Joe’s Extra Virgin Italian Olive Oil Spray
• Corn Starch
• Water

Hammer Time!

A really fun part of cooking for me is pounding a chicken breast flat – it can be satisfying on several levels!  Just make sure you are following good food handling procedures! I put a sheet of plastic wrap over the breast and then use a tenderizer with the flat flat side to hammer the breast flat on a plastic cutting board. I’ve also used rolling pins, skillets and bowls (I was in the middle of nowhere, South Africa, and I didn’t have options.  Don’t get me started on “grinding” coffee in S.A.!)

What next?

Take the chicken breast, liberally seasoned with Johnny’s and add it to a skillet that has been pre-heated and sprayed with olive oil.  I like to cook the chicken over medium heat and turn it at the 3 minute mark.  Generally, I check the chicken with a spatula after a total of 6 minutes to check the chicken for doneness.  Most of the time, you can press on the breast and feel it; it should feel like the spatula will cut through it with minimal resistance.

Set the cooked chicken aside.  Add a tbsp or so of butter to the pan and add the chopped shiitake and cremini mushrooms.  Sprinkle some Johnny’s over the mushrooms, as well.  Saute.  After the mushrooms have stared to soften, add the chopped green onions. Saute for a minute or two and then add the Marsala wine.  Stir frequently for a minute or two.  Add the chicken back to the pan, so that it heats back up.  At this point, I added a little corn starch and water combo to thicken the sauce. Serve with your favorite green veggie for an elegant meal!

___________________________________________________________________

What’s your favorite simple but elegant dinner?

____________________________________________________________________________________________