Salt and pepper prepared chicken pieces. Coat seasoned chicken in Kinnikinnick All Purpose Flour Blend. Set aside. Heat 2 tbsp olive oil in a large skillet over medium heat. In small batches, cook coated chicken thoroughly (5-7 minutes per side) or an internal temperature of 165°F (74°C). Remove from pan and set aside. Add the remaining 2 tbsp of olive oil to skillet and sauté mushrooms until tender (7-10 minutes). Add pepper, rosemary, sundried tomatoes and chicken stock. Bring to a boil over medium heat, stirring occasionally (7-10 minutes). Add marsala, and cooked chicken. Continue to cook stirring occasionally and turning chicken pieces until liquid reduces and thickens slightly. Remove chicken from skillet and place on a serving dish. Reduce heat to low and slowly add 1 tbsp butter at a time to sauce, folding it in just until combined (do not boil). Remove from heat and spoon sauce over chicken. Serve with your favourite side dish. Serves 4
Tips & Variations
By adding cold unsalted butter to a warm sauce at the end of cooking…you will help create a sauce that is smoother, has a nicer sheen and velvety texture. It is important that the butter is added slowly and the sauce does not boil again after the butter is added.
If you cannot find a marsala wine a dry white wine will work as well.