Easy to prepare, delicious to eat!
1 pound chicken breast (butterflied)
1 cup Semolina Flour or 1 cup bread crumbs in bowl and set aside
1/3 cup light olive or vegetable oil
1 Tbsp butter
Seasoning: 1/8 tsp or “A Pinch” each per chicken slice: Sage, Pepper and Salt
- 1/3 cup olive oil
- 1/2 onion diced
- 1-2 Portabella Mushrooms
- 1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
- 1 tsp flour
- 1 cup DRY Marsala (suggested FLORIO MARSALA). i.e. (Sweet or SemiSecco Marsala ONLY for baked goods.)
- 2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsely) for presentation
Optional: 1 pint heavy whipping cream, or 1 cup milk. Provides for a creamy sauce to serve over Tortellini pasta.
Optional: Freshly grated Parmesan Cheese for pasta.
Begin with filleting chicken breast. Place knife along the length of the chicken breast while placing the other hand on top as you carefully slide knife through the length of the chicken. Gently open the top flap of breast allowing for easy movement of cutting the meat. Once chicken has been butterflied open you may choose to leave it as a large fillet or, cut it in half to obtain 2 chicken slices.
Place skillet on low heat add oil and butter allow to warm for 3 minutes. DO NOT let the ingredients come to a “smoke point”, it will change the flavor of your dish.
Dredge (cover) each chicken breast in Semolina Flour OR Bread Crumbs allowing it to cook about 3 minutes on each side. Season with salt, pepper and sage. Remove browned chicken and set aside.
Allow pan to cool about 4 minutes and wipe clean with paper towel.
Return pan to low heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. Add to vegetables flour and stir. Add Marsala and stir. Allow to simmer for 1 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.) Top off with chopped parsely for taste, color and presentation. Add chicken to sauce and allow to simmer on low heat for 2 minutes.
Can serve by itself, with pasta or, with salad.