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Chicken Marquis

Chicken Marquis

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"This is one of our most popular dishes at The Darby Field. For something really special, try it with shrimp instead of chicken . . . it's outstanding!" --The Darby Field Inn, Conway, New Hampshire

Yield: Serves 4.

  • 16 ounces boneless, skinless breast of chicken
  • Flour
  • 2 tablespoons clarified butter or olive oil
  • 2 cloves garlic, sliced
  • 4 cups thinly sliced mushrooms
  • 3 tablespoons Tamari (soy sauce)
  • 4 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 to 3 tablespoons chicken stock
  • 1-1/2 cups fresh cubed tomatoes
  • 1/4 cup sliced scallions

Lightly flatten the chicken with the side of a meat mallet or heavy cleaver and slice into bite-sized pieces. Assemble all the other ingredients as this dish is very quick to cook. Dredge the chicken in flour and lightly shake the excess flour off. Have a large frying pan or cast iron skillet ready on the stove and add the clarified butter or oil, garlic, and chicken and saute on a medium flame until the chicken is browned on one side. Flip the chicken and add the mushrooms, stirring with a wooden spoon until the mushrooms begin to darken. Then add the liquid ingredients and stir while the pan sauce thickens (about 2 minutes). Add the tomatoes and scallions, stir briefly, and serve.

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