5 tbs raw butter
1 1/2 cups pecan pieces, divided
1 1/2 lbs skinned and boned chicken breasts
1 tsp sea salt
1/2 tsp freshly ground black pepper
8 oz assorted fresh mushrooms, sliced
2 shallots, sliced
3/4 cups chicken stock
1/2 cup Marsala
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tsp arrowroot dissolved in 1 tbs chicken stock
Melt 1 tbs butter in a small skillet over medium low heat; add 2/3 cups pecans and cook, stirring often 4 to 5 min or until toasted.
Grind remaining pecans until fine. Place chicken between 2 pieces of wax paper and flatten to 1/4" thickness using a meat mallet. Sprinkle with the sea salt and pepper and lightly dredge in ground pecans.
Melt remaining 4 tbs of butter in a large skillet over medium heat; add chicken and cook 2 to 3 minutes on each side or until golden brown and done. Remove from skillet.
Add mushrooms and shallots; saute` 3 mins or until tender. Add broth and Marsala to skillet, and bring to a boil. Reduce heat and simmer for about 5 to 10 minutes until sauce is slightly thickened. Stir in 1 tsp arrowroot dissolved in 1 tbs chicken broth and cook an additional minute. Return chicken to skillet and cook 1 to 2 minutes or until heated.
Place chicken on platter; spoon mushroom-Marsala mixture over chicken and sprinkle with parley and toasted pecans.
We served ours with fresh garden eggplant baked with olive oil, sea salt and black pepper (and a sprinkle of freshly grated parmesan:)
