This is a very easy, but delicious dish, and it takes less than 30 minutes to prepare. I like to serve it with pasta, rice, or potato. I use Santini Dry Marsala Wine, which is imported from Italy and a bottle costs less than ten dollars. It’s great to have on hand for a quick dinner. I make this dish with butter, as I prefer the flavor. Normally I would use oil for a higher heat point, however, the butter works in this recipe as the chicken is at room temperature and pounded out. You can substitute olive oil or half of each if you like.
1 cup of dry Marsala wine
1 cup chicken stock
2 breasts of chicken, pounded out to half to three quarter inch (room temperature)
3 OZ Cremini (baby bella) mushrooms, discard stem and slice
3 OZ Maitake (hen of the woods) mushrooms, sliced
2 garlic cloves, minced
1 T cornstarch
4 T Butter
Salt and black pepper
Pound out chicken and sprinkle both sides with salt and pepper
Combine a small amount of chicken stock and the cornstarch to make a slurry and set aside
Melt two tablespoons of butter in a skillet at medium heat
Add chicken when the butter starts to bubble
Cook the chicken until firm, 145 degrees and transfer to a dish
Add an additional two tablespoons of butter to the skillet and add mushrooms
Cook mushrooms until they are golden brown
Add garlic and allow to cook for 30 seconds, allowing the garlic to bloom
Add chicken stock to deglaze the pan
Stir in slurry
Slowly add Marcella wine, stirring to incorporate
Reduce sauce to half and turn off burner
Return chicken to the skillet and spoon the mushroom/wine mixture to coat. Only allow the chicken to warm, as the chicken is already cooked
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If you love Shrimp Scampi, you must try this recipe. It’s super easy to make and takes very little time from start to finish! Serve this dish up to your family or guest and they will think you’re a professional chef!
What makes it Gluten Free? Simple, we use no flour to thicken the sauce and we serve it on Gluten Free pasta! Our choice is Barilla but there are many options available.
In this short instructional video, Dave demonstrates just how easy this dish is to make!
We hope you enjoy!!!
2 pounds shrimp, peeled and deveined – tails left on
Season the shrimp thoroughly with salt and pepper.
Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
Add the onions and sauté just until they begin to soften, about 3 minutes.
Add the garlic and cook another 30 seconds. If adding red pepper flakes, add them at this time as well.
Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes.
Add the shrimp back to the pan and swirl in the butter. Check for seasoning and adjust as necessary.
Serve over al dente pasta. Note: If using Gluten Free pasta, be certain to keep stirring the pasta while boiling to ensure it doesn’t clump and stick together. After you drain the pasta water, we also find it best if you toss the pasta with a little olive oil to also prevent sticking.
After plated, sprinkle with fresh grated Parmigiano-Reggiano cheese and the fresh parsley. Garnish the plate with lemon slices and serve!
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