Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• How fresh is that food in your fridge? Depends.
• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Ingredients

(Serves 4-6)

6-8 boneless, skinless chicken breasts

1 Tbsp. diced shallots

4-6 strips of sliced bacon

1-2 cups sliced mushrooms (any combination of mushrooms will work, such as shiitake, button or portobello)

6-8 fresh sage leaves, julienned

1/4 cup sweet Marsala wine

1-2 cups demi-glaze or brown sauce

Black pepper to taste

Flour to dust chicken (as needed)

Chicken stock (as needed)

Garnish (sprigs of fresh sage leaves inside black olive or cherry tomato)

Directions

1. Heat cooking oil in a medium saute skillet. While pan is heating, pound chicken breasts with a meat mallet or butterfly them so they cook evenly. Season flour with pepper, and dredge chicken in the flour, shaking off any excess . Place chicken in hot skillet, smooth side down first, and brown on each side. Remove chicken from pan and set aside. Chicken will finish cooking later.

2. In the same skillet, add the bacon and cook till it begins to crisp, then reduce heat and add shallots and mushrooms. Coat vegetables with bacon drippings and let saute for a couple of minutes.

3. Deglaze pan with Marsala wine (CAREFUL — it will flame up), then add demi-glaze and chicken stock if needed, stir well to combine and return chicken to pan with sauce. Let simmer for 5-10 minutes on low heat.

4. Remove chicken and place on plate. Spoon sauce over top. This dish is best served with an herbed risotto, roasted asparagus and braised red cabbage.

— Courtesy of Chef Derrick Beverly