For Tammy and Family:)
raw boneless chicken breast scaloppini 1 1/2 pounds 2 to 4 oz. portions
Marsala wine 1/8 cup
flour for dusting chicken breasts
butter 2 tablespoons
shallot 1 chopped
white mushrooms 12 sliced
garlic chopped 1 teaspoon
salt and pepper taste for raw chicken and sauce
vegetable oil 1/4 cup
beef broth 1 can 15.5 oz.
onion powder 1/2 teaspoon
Italian fresh parsley chopped 1 tablespoon
Scaloppini the raw chicken breasts in 2-4 oz. portions. Up to you. Example below. Pound with tenderizer and salt and pepper for taste.
In a large sauté pan on medium heat add 1/4 cup of vegetable oil.
Dust chicken with flour and brown on both sides. Drain excess oil and add butter, garlic, shallots, and mushrooms. Sweat all ingredients and before garlic browns deglaze with Marsala wine. Add salt, pepper, and beef broth. Start with 10 oz. of broth. (add more if needed) Simmer for 30 minutes until sauce reduces. Serve on serving platter and garnish with parsley. Enjoy