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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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