• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 small shallot, cut in half
  • 1 clove garlic
  • 1/2 cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup bread crumbs
  • 2 pounds boneless skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • ½ cup Marsala wine
  • 1 cup vegetable stock
  • Salt and pepper to taste

Revisit a time when it was socially acceptable to eat with your fingers, drip a little sauce on your chin, and generally enjoy casual food to the fullest with these grown up chicken strips!

Now you may be wondering how can these possibly be “grown up”. Instead of the usual ketchup or honey mustard, we’ve made a FunGuy filled chicken Marsala wine dipping sauce to give you the best of both tasty worlds!

DIRECTIONS:

  1. Preheat oven to 375F and line a baking sheet with parchment paper or aluminum foil.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends of each mushroom stem and discard. Pop out the mushroom stems and place in a food processor along with the shallot and clove of garlic, blending until smooth. Pour the mushroom paste into a shallow bowl and set aside.
  3. Slice the remaining mushroom tops and set aside for the Marsala dipping sauce.
  4. Cut the chicken breasts into 1 inch thick strips.
  5. Pour the flour into another shallow bowl and add the salt and pepper and mix well with a fork. Pour the bread crumbs into another shallow bowl. Arrange the breading bowls flour first, mushroom paste second, and bread crumbs last.
  6. Heat half of the olive oil in a sauté pan over medium high heat.
  7. Dredge the chicken strips in the flour first and shake off any excess flour before coating it in the mushroom paste then into the bread crumbs. Once the chicken strips are breaded, place them into the hot pan in a single layer.
  8. Allow the chicken strips to cook 1-2 minutes each side, or just until the crust is lightly browned, then place them on the baking sheet. Once all the chicken strips are browned put them in the oven to cook 8-10 minutes or until the chicken is cooked through and no longer pink at the thickest part.
  9. While the chicken strips bake, prepare the Marsala dipping sauce.
  10. Heat the rest of the olive oil in the sauté pan. Add in the diced onion and minced garlic and cook 2 minutes. Add in the sliced mushrooms and cook 3-4 minutes or until lightly browned. Sprinkle a couple spoonful’s of the left over flour from the chicken into the pan and stir with a spoon to soak up any oil. Allow it to cook 1 minute.
  11. Pour the Marsala wine into the pan and stir to scrap any bits from the bottom of the pan. Add the vegetable stock, stirring well. Allow it to cook 4-6 minutes, or until thickened. Season with salt an pepper to taste.
  12. Remove the chicken strips from the oven and allow them to cool 5 minutes before serving.
  13. Serve the chicken strips with the Marsala sauce drizzled on top or on the side!

Have a Fun meal!