DRUNKEN CHICKEN & TOMATOES
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
8 ounces beech mushrooms
2 -3 cloves garlic, minced
1 cup Marsala wine
1 teaspoon cornstarch
1 tablespoon water
1 cup halved grape tomatoes
2 tablespoons FRESH chopped flat leaf Italian parsley, divided
- Butterfly each chicken breast.
- Cut chicken breasts into eight 1/2 inch pieces each of equal size.
- Combine flour, Italian seasoning, salt and pepper in a large Ziploc bag.
- Add chicken pieces and coat well with flour.
- In a large skillet heat oil over medium high heat.
- Shake excess flour from each piece and add chicken pieces to hot oil.
- Saute’ chicken pieces about 3 minutes on each side until golden. Cook in batches if necessary DO NOT CROWD PAN.
- Remove chicken pieces and set aside to drain.
- Add mushrooms and garlic, cooking until garlic is fragrant and mushrooms are beginning to caramelize.
- Add Marsala wine to pan, stirring often and cooking about 5 minutes until liquid is reduced by half.
- Whisk together the water and cornstarch. Add to pan and stir until well blended.
- Return chicken pieces to pan and top with tomato pieces and half the parsley.
- Cook 4-5 minutes, stirring occasionally until well coated and sauce begins to thicken.
- Serve over mashed potatoes of prepared egg noodles.
- Garnish with remaining parsley.
Original post 8-10-2014 / Update 10-20-2018
According to Wikipedia Drunken Chicken is a name given to many different ways of cooking chicken that all involve alcohol. A western version (also known as beer can chicken, dancing chicken or chicken on a throne) is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly in a barbecue or oven. The can goes into the opening of the chicken so that the beer evaporates and permeates the cooking chicken. It received the name dancing chicken due to way the chicken wobbles once the beer has evaporated and due to the fact the chicken is flavored with evaporated beer. The wobbling and falling usually indicates the chicken is done This means I already have a drunken chicken recipe with my Tropical Roasted Chicken, but thought I'd try for another!
4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles
- Pierce each chicken breast several times with a fork.
- Combine the rum and Curacao in an airtight tupperware.
- Add chicken and marinade for several hours over overnight.
- Prepare egg noodles according to package directions.
- Steam broccoli to JUST tender.
- In a small saucepan melt 3 tablespoons butter.
- Sprinkle with flour and make roux.
- Combine the marinade and reserved tomato juice and add to roux.
- Cook over medium heat until thickens slightly.
- Melt 2 tablespoons butter in a skillet over a medium heat.
- Drain chicken, retaining marinade.
- Saute chicken, garlic and green onions together, salt and peppering to taste.
- Add tomatoes and heat through.
- Add broccoli until warmed through.
- Plate over egg noodles.
- Pour sauce over top.
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