David's Recipe for Chicken Muscat
Derived from chicken marsala, obviously. I use muscat because I have never seen kosher marsala, and because sweet muscat is the only wine I have had lately which doesn't stink overpoweringly of bisulfites. I use chicken breasts mainly because I like them better, but they are also supposed to be better for one's health.
Main Course, American
- 1 cup sifted flour
- 1 coffee spoon freshly ground black pepper
- 1 coffee spoon dried oregano
- 20 skinless and boneless chicken breast halves
- 1/2 cup olive oil
- 5 cups sliced mushrooms (Where I live: 2 little baskets)
- 1 cup sweet muscat wine
- 1/2 cup light dry white wine
- Mix the flour, pepper, and oregano.
- Pound the chicken breast halves.
- Saute the mushrooms for a few minutes in a little of the oil until they stop looking raw. Remove from pan.
- Press each of the chicken breast halves well into the flour mixture, on both sides.
- Brown the chicken breast halves in the oil, a few at a time.
- Add back the remaining chicken breast halves and the mushrooms. Add the wines. Simmer for 15 minutes, turning occasionally so that all of the surfaces of all of the chicken breasts are submerged in the wine most of the time.
- Can be served immediately, but is better if reheated a few hours later, when the distinctive muscat taste will have blended better with the other ingredients.