This perfect for Pesach (Passover) recipe stars a red wine sauce and potato flour dredging for the chicken. Although Marsala wine and flour are typically used in this recipe, I have adjusted the recipe to use red wine and Pesach gluten-free ingredients that pair so well with the flavors and themes of the Pesach seder experience.
Traditionally, we do not eat roasted meats at the seder, since the Karban Pesach (Passover sacrifice offering) was a roasted meat that was eaten at the time of the Holy Temple. Since we no longer have the Holy Temple, it is customary not to eat roasted meat on the evening of the seder. This recipe is perfect for the seder.
We have a tradition of drinking four cups of wine at our Pesach (Passover) Seder. After all, the majestic Seder venue commemorates our miraculous exodus from Egypt and the transformation of the Jewish nation from slavery to freedom. What better drink than wine to celebrate freedom on a night replete with regal traditions?
We make a separate blessing on each of the four cups of wine at different parts of the seder. The first cup of wine fills the role of kiddush (wine benediction) to sanctify the holiday of Pesach. The second cup is associated with the lengthy telling of the story of the Exodus. The third cup is associated with the Birkas Hamazon (Grace after Meals) and the fourth cup of wine is associated with the Hallel (songs of praise) that we sing toward the end of the seder.
Each of the four cups of wine symbolize one of the national exiles experienced by the Jewish nation and relate to one of the four expressions of redemption by G-d in the Exodus.
והוצאתי V’ho-tzaisi (and He took us out)
This expression of redemption symbolizes the Babylonian exile.
והצלתי V’he-tzalti (and He saved us)
This expression of redemption symbolizes our oppression by Persia (further commemorated by Purim)
וגָּאלתי V’ga-alti (and He redeemed us) This expression of redemption symbolizes our oppression by the Greeks (further commemorated by Chanukah)
ולקחתי V’la-kachti (and He took us) This expression of redemption symbolizes the Roman exile.
This recipe tastes as good as the orginal and will wow your seder guests. Enjoy!
2 pounds boneless chicken breasts, cut or pounded thin
1/3 cup potato starch
salt and pepper to taste
6 tablespoons olive oil
2 packages mushrooms, sliced or 2 large cans mushrooms, drained
Juice of half a lemon or 2 tablespoons lemon juice
3/4 cup red wine
1/4 cup pareve milk (optional)
parsley (optional, for garnish)
Place 1/3 cup of potato starch in a pie dish or a shallow bowl and season with salt and pepper. Coat each piece of chicken with potato starch mixture.
Over medium-high heat, heat oil in a large frying pan or saute pan. Add the coated chicken. Cook each piece of coated chicken for 3-4 minutes on each side. Work in batches, if necessary, making sure not to crowd the pan.
Slice mushrooms and cook for a few minutes in same pan, until mushrooms are soft and fragrant.
Add the wine and lemon juice, deglazing the pan with a wooden spoon by stirring in any brown bits left over from the cooking of the coated chicken. Cook until the mushroom sauce is reduced to half.
Lower the heat to medium and add the pareve milk. With a wooden spoon, stir well until the sauce is well-combined. Reduce heat to a simmer and simmer the sauce until the sauce is thick and glossy.
Return the cooked chicken to the pan and cook for 10-15 minutes more, until chicken is fragrant, soft, succulent and cooked through.
Add additional salt and pepper to taste, if necessary. Optionally, garnish with chopped parsley.