Chicken Carlton

This is a modified version of Schumachers' "Venison Carlton." Chicken, venison, veal, or tenderloin would work for this recipe.

Chicken Carlton
3 chicken breasts
1/4 c butter
1/2 c shallots (chopped)
1 c flour, seasoned with salt and pepper
4 portabellas (or some baby bellas)
1 c Marsala wine (or cream sherry)
1/2 c sour cream

brown sauce:
1 c diced onion
1/2 c celery (chopped)
1/2 c carrot (chopped)
3 oz butter
3 oz flour
6 c beef stock
3 oz tomato paste
bay leaf
salt and pepper

Start by making the brown sauce. Saute the onion, celery and carrot in a bit of oil, until the veggies are soft.


Add the butter and flour. Cook approximately 2 minutes.


SLOWLY add the beef stock. (Add about 1 T at a time, stirring after each additional T, so the flour doesn't clump up on you.)




Whisk in the tomato paste, add the bay leaves, season with salt and pepper, and let simmer (partially covered) for about 30 minutes.


While the brown sauce is simmering, prepare the chicken. Cut each chicken breast in half and pound thin with a mallet (or a rolling pin).


Heat the butter "to a fast bubble" in a large saute pan, and add the shallots. (A big electric skillet works well.)


Dredge the chicken in the seasoned flour. Saute ~1 min on medium heat (until browned).


Turn the chicken over and saute the other side ~30 seconds. Add the mushrooms, Marsala wine, sour cream, and brown sauce. Cover and simmer for 15 minutes over low heat. Stir gently from time to time to keep the chicken from sticking to the pan.


Enjoy!