6 quarts and some extra for in the freezer.
I ran out of lids so I put the extra quart of sauce into 2 pint freezer containers and the pears will have to wait until tomorrow.
Pulled two chickens out of the freezer. I will use the breasts for tonight's dinner of Chicken Marsala. The legs and thighs will be used for Wednesday night's dinner of Teriyaki Chicken and of course, the backs, wings, bones and scraps will be used for this weeks chicken broth.
After my chicken bones and scraps were done being turned into broth, I removed any chicken left on them and ended up with enough to put in the freezer for Chicken Enchiladas next week.
Place the chicken breast half between 2 sheets of plastic wrap.
I use a meat mallet but you can use a rolling pin or a heavy pan if you don't have a mallet.
Pound chicken to about a 1/4" thickness. I then cut each piece in half before continuing.
After dredging the chicken, brown both sides in the butter and olive oil mixture. You will probably have to do it in batches. Place aside as they are browned.
After the chicken is browned, sauté the onions and mushrooms in the same pan.
Deglaze the pan with the wine and then add the chicken broth.
Return the chicken to the pan, nestling it into the onions and mushrooms, you can layer the chicken at this point. Cover and Simmer for 10-15 min.
4 boneless, skinless chicken breast halves
1/2 c. Flour
1/2 t. Salt
1/8 t. Pepper
1/2 t. dried thyme
2 T. butter
2 T. Extra Virgin Olive Oil
8 oz. mushrooms, sliced
1/2 c. diced onions
1/2 c. Dry Marsala Wine
1/2 c. Chicken Broth
Pound chicken breasts with a meat mallet to about 1/2 inch thick. Mix flour and seasonings in a shallow dish. Dredge chicken breasts lightly in the flour. Melt butter and Olive Oil in a large Saute Pan until hot but not smoking. Brown floured chicken breasts on both sides, remove from pan and set aside. In the same pan, add onions and mushrooms (add more butter or oil if needed) and sauté until onions are soft and mushrooms are releasing their juices. Leaving the onions and mushrooms in the pan, add the Marsala Wine, scraping any brown bits on the bottom of the pan. Cook for a few minutes until wine is reduced by half. Add Chicken Broth to pan and stir to combine. Return Chicken to pan with any collected juices and immerse into the broth, wine and mushroom mixture. Cook over low heat for 10-15 minutes or until chicken is no longer pink inside. Print Recipe