Ingredients (serves 4)
Chicken Breasts, butterflied and pounded flat | 2 |
All Purpose Flour | 1/4 cup |
Pro Seasoning All Purpose | 1 tsp |
Small Onion, sliced | 1 |
Garlic, minced | 2 Cloves |
Cremini mushrooms, sliced | 2 cups |
Chicken stock | 3 cups |
Flour, all purpose | 1 Tbsp |
Butter, cold | 2 Tbsp |
high smoke point oil such as avocado oil or vegetable oil | 3 Tbsp |
Pro Seasoning All Purpose | TT |
Marsala wine | ¼ cup |
Arugula | 2-3 cups |
Ravioli, boiled | 4-5 cups |
Method of Prep:
Pat chicken breast dry and season with Pro Seasoning All Purpose. Dredge chicken breasts in flour and shake off the excess. Preheat a 10-12 inch cast iron skillet or sauté pan over medium high heat. Add oil to the pan. Once the oil begins to slightly smoke, add chicken to the pan. Reduce heat to medium. Sear chicken for about 1 minute and then flip to sear the other side. Cook chicken to an internal temperature of 165 degrees (about 6 minutes). Remove chicken and set aside on a plate to rest. Add the mushrooms to the pan and sauté for 2-3 minutes on medium heat. Next, add the onions and cook until caramelized, you might need to add a touch more oil if the pan is dry. Add the garlic and stir for 30 seconds. Sprinkle 1 Tablespoon flour over the veggies and stir to form a roux. Deglaze with Madeira wine (this is flammable, you can remove the pan from heat if you are not experienced with flambé). Stir the wine into the roux and veggies and cook for 30 seconds. Add the chicken stock and whisk until the sauce is smooth. Bring the sauce to a boil so that the roux has a chance to thicken the sauce. Simmer for 1-2 minutes. Remove the sauce from heat and whisk in cold butter 1 Tablespoon at a time. Stir arugula into sauce. To plate: slice chicken, then place a portion of ravioli on each plate. Spoon sauce over the top and top with chicken breast. Garnish with parmesan cheese and arugula.
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