OH MY GOODNESS… One of the BEST meals I have had in a long time and I will be making it for neighbors and family forever more. My brother prepared this for me during my visit to Florida. I was only there 3 weeks and we had it twice. It’s delicious and looks gourmet but not hard to assemble. Slicing up the fresh mushrooms is a job for the sous chef(s). (Jan and I )
INGREDIENTS:
1/4 c. flour
1/2 tsp.pepper
1 tsp. salt
1 tsp. oregano
4 TBL. Butter
4 TBL. olive oil
1/2 onion diced small
4 skinless, boneless chicken breasts
2 c. sliced baby portabella mushrooms
1 c. Marsala wine
1/2 c. Sherry cream (or just Sherry)
1 Tbl. cold water
1 TBL. corn starch
DIRECTIONS:
- Using a gallon zip lock bag, place breasts, one at a time, and beat until 1/4 inch thick. remove and sprinkle spices on each side. Put the flour on a large plate and flour both sides of chicken
- In a large skillet: melt butter in olive oil over medium heat. place chicken in the skillet and surround with onions and cook 5 minutes. turn the chicken over, cover with mushrooms. Pour wine and Sherry over mushrooms, cover and cook for 8 minutes. Uncover and remove chicken and set aside. Add cornstarch to cold water, stir and add to wine and mushrooms in skillet. Bring to a boil for 2 minutes. Return chicken to skillet and cook for 5 minutes (uncovered)
SERVE:
With Quinoa or pasta or rice.. Cook’s choice
