This recipe is a wee bit different than most other. Instead of thickening the sauce at the end with a knob of butter, this recipe uses pumpkin. Happy cooking!
2-3 tablespoons olive oil
1/3 cup flour
4 skinless, boneless chicken breast halves
8 oz mushrooms, cleaned
and quartered
1/4-1/2 cup marsala wine (to taste)
1/2 cup chicken or vegetable stock
1/3 cup (or so) canned pumpkin (not with pie spices added. Just plain)
salt and pepper
- Add salt and pepper to the flour. Dredge the chicken in the flour. THIS STEP (dredging in flour) IS OPTIONAL.
- In the skillet, over a medium heat, add the olive oil, and the chicken breasts. Sauté until browned on both sides. Remove from pan.
- Increase the heat to high. Wait a moment, until the pan is hot. Add a bit of the chicken stock. With a wooden spoon, scrape up the “stuck bits” in the pan.
- Add the mushrooms, with salt, pepper, and a splash of marsala wine. Cover, and sauté until cooked, approximately 5-8 minutes.
- Add the remaining chicken stock and marsala. Bring to a simmer, and simmer for 2-3 minutes. Return the chicken to the pan, and simmer for 7-10 more minutes, or until the chicken is cooked through. Remove the chicken from the pan.
- Check the flavor of the sauce. If it needs more salt, pepper, or marsala, add it now. Whisk in the pumpkin, and check the seasoning. If you’d like the sauce thicker, add more pumpkin.
- Pour the sauce over the chicken, and serve.
Makes 4 servings
