Chicken Marsala Garlic Knot Slyders

Chicken Marsala Garlic Knot Slyders

Ingrediants

• 4 chix fingers cubed
• 3/4 cup Marsala wine, divided
• 3 cloves garlic, finely chopped, divided
• TT flour & butter for roux 
• 1 medium sweet onion, chopped
• 1/2 lb mushrooms, cleaned and sliced
• Salt and freshly ground black pepper
• 4 Over sized Garlic Knots (recipe in archives)

Preparation:
Preheat a grill or broiler.

Pound the chicken breasts to an even 1/2-inch thickness. Combine 1/4 cup of Marsala with 1/2 teaspoon of the chopped garlic in a shallow dish. Season both sides of the chicken with salt and pepper and marinate in the Marsala-garlic mixture for 30 minutes at room temperature, turning once.

Heat the butter in a large pan over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the remaining garlic and cook for one minute longer. Add the mushrooms and season generously with salt and pepper, add flour and thicken - Continue cooking until any liquid given off by the mushrooms has evaporated and they are beginning to brown.

Reduce the heat to medium and add the remaining 1/2 cup of the Marsala. Simmer, stirring occasionally, until the wine has evaporated and the mushroom mixture is deeply caramelized. Remove from the heat and set aside.

Drain the liquid from the chicken and grill or broil for 2-1/2 minutes on the first side. Turn and continue cooking another 2 minutes, then top each piece with a portion of the mushroom mixture.  Serve on split knot.
Serve with French fries!