Ingredients
- 8 ounce free-range chicken breast
- 1/8 cup flour
- 2 tablespoon oil blend
- 1/3 cup sliced shitake mushrooms ($0.28)
- 1 tablespoon minced shallots ($0.14)
- 1 1/2 teaspoon minced garlic
- 2 tablespoon fresh sage
- 1 ounce proscuitto ham
- 1/4 cup marsala wine
- 1 ounce veal glaze
- 1 tablespoon unsalted butter
Preparation
Baking Directions:
Season flour with kosher salt and fresh ground black pepper.
Dust chicken with the seasoned flour, remove excess and set aside.
Mix four parts salad oil and one part olive oil to create the oil blend.
Heat oil in large skillet.
Sauté chicken breast on high heat for two minutes.
Turn chicken breast over.
Add mushrooms, shallots, garlic, sage and proscuitto ham.
Continue to sauté for additional 2 minutes.
Add Marsala wine and continue to cook for an additional minute, then add veal glaze.
(1/4 cup beef broth can be a substitute when veal glaze is unavailable.)
Turn the heat to medium and simmer for 2 minutes.
Finally, remove the chicken from the pan and continue to simmer sauce for an additional 2 to 3 minutes or until it thickens.
Whisk in butter and then pour over chicken breast.
Serve with your choice of starch and garnish with fresh chives.
