QUICK AND EASY PASSOVER CHICKEN MARSALA

Equipment

• cast iron skillet if it is preseasoned it must be kashered

Ingredients

• 6 chicken breast boneless, skinless, halved

• 1 teaspoon salt divided

• ½ teaspoon black pepper

• ¼ cup potato starch to coat the chicken

• 3 tablespoon olive oil divided

• ½ onion finely chopped

• 8 oz sliced mushroom

• ⅔ cup marsala wine

• 1 cup chicken stock

• 2 teaspoon potato starch to thicken the sauce

• 1 tablespoon non-dairy butter

• 1 teaspoon thyme fresh

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Instructions

• Slice each chicken breast in half long ways so each piece becomes two thinner pieces.

• Put potato starch into a small bowl.

• Season chicken breasts with salt and pepper and dredge in potato starch.

• Heat skillet to medium high and coat with a tablespoon of olive oil.

• In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all chicken is cooked.

• While chicken is cooking finely chop onions and wash mushrooms.

• Once all chicken is cooked, set aside.

• Keeping the heat at medium-high, put another tablespoon of oil in the now empty skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed.

• Remove the onions and mushrooms from the pan.

• Deglaze the pan with the Marsala.

• Add the onions and mushrooms back into the pan and bring to a boil. Stirring occasionally, cook until most of the liquid is evaporated, about 2-5 minutes.

• While that is happening you can prepare chicken stock whisked together with 2 teaspoon of potato starch. Once most of the wine has evaporated from the step above, add the chicken stock mixture and cook another 2 minutes until sauce begins to thicken up.

• Reduce heat to medium- low, add tablespoon of non-dairy butter and fresh thyme. Stir to mix.

• Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken.

• Serve immediately.