I combined several recipes I had in The Vault to come up with this one. Really hit the spot on a Sunday night.
From The Vault
1 3/4 cups chicken broth
2 tbsp finely chopped shallot
2 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp olive oil
10 oz crimini mushrooms
1 1/2 tsp finely chopped fresh sage
1/4 tsp salt + a pinch
1/8 tsp black pepper + a pinch
1 cup brown rice flour
4 boneless skinless chicken breasts
2 tbsp olive oil
1/2 cup Marsala + 2 tbsp
2/3 cup half and half
1 tsp fresh lemon juice
Preheat the oven to 200 degrees.
Bring the chicken broth to a boil over high heat, then continue to boil, uncovered, until the liquid is reduced to about 3/4 cup. This will take about 20 minutes or so.
Over medium heat, saute the shallot and garlic in 1 1/2 tbsp butter and 1 1/2 tbsp olive oil until shallot and garlic start to lightly brown. Add the mushrooms, 1 tsp sage, salt and pepper; cook until the mushrooms release their liquid, it evaporates, and the mushrooms are soft – 8 to 10 minutes max. Turn off the heat.
In a wide bowl, combine the brown rice flour, pinch of salt, and pinch of pepper. Pound the chicken breasts down to 1/4″ thick.
Heat yet another skillet with 1 1/2 tbsp butter and 1 1/2 tsp olive oil. Dredge each piece of chicken in the flour, then place them in the skillet. Only turn each piece once – cook until just cooked through (4 to 5 minutes). Transfer the cooked chicken to an ovenproof baking dish (in a single layer) and place in the oven to keep warm.
Add 1/2 cup of wine to the chicken skillet and boil over high heat; scrape up all those yummy bits on the bottom of the pan. After a minute, add the reduced chicken broth, half and half and mushroom mixture and then simmer, stirring occasionally, until the sauce is slightly thickened (8 to 10 minutes). Add the lemon juice and remaining 2 tbsp wine and the last of the sage.
Place the chicken in the sauce; spoon sauce over the top. Serve with your favorite pasta and French bread.