- - 2 boneless skinless chicken breasts
- - Cattleman’s Grill Steakhouse Seasoning
- - 2 tbsp flour
- - 1/2 cup clarified butter
- - 12 oz white button mushrooms, sliced thin
- - Code 3 Spices Grunt Rub
- - 1/4 cup minced shallots
- - 2 tbsp garlic, minced
- - 1 cup dry Marsala wine
- - 1 cup chicken or vegetable stock
While the cooker heats up, one at a time, place the chicken breasts in a gallon zip-top bag. Using the smooth side of a meat mallet, pound the meat out to 1/4” thickness. Rub a bit of oil or mustard on the meat for binder. Season with Cattleman’s Grill Steakhouse Seasoning. Grill on FrogMats to prevent sticking, about 6 minutes on each side until internal temperature reaches 165ºF. Check the temperature with an instant read thermometer like the Maverick PT-100.Remove from cooker and set aside.
Heat remaining 3 tbsp butter in a Lodge Logic 10” Cast Iron Skillet over medium heat. Add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in flour and cook for 2 minutes, careful not to scorch the flour or aromatics. Add Marsala and stock; cook, stirring until thickened, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in last tablespoon of butter. Season with salt and pepper, as necessary.