Chicken Marquis


16 ounces boneless, skinless breast of chicken
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.


Serves 4.

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