This recipe comes from our good family friend, Dr. Gambino..it’s a recipe we couldn’t refuse!
After pounding chicken breasts to 1/2 inch thickness, season with salt and ground black pepper.
In a shallow bowl, combine egg with 1/4 cup sparkling water, add 1 tablespoon of chopped Italian parsley and beat until completely combined.
In a separate bowl place 1/2 cup of flour. Coat chicken breasts with the egg mixture and then dredge in flour.
Heat the Balanced Olive Oil in a large skillet over medium heat until very hot but not smoking. Add one tbsp. of butter to the skillet and cook the chicken until golden brown. Transfer the chicken breasts to a plate and set aside. Add the remaining butter to the skillet and cook the mushrooms until golden brown. Next, add the marsala wine and scrape the pan to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and the lemon juice and cook until sauce begins to thicken. Add chicken to pan and lower the heat until pieces are cooked through and the sauce has thickened. Salt and pepper to taste.
Garnish with Italian parsley and enjoy!
Wine Pairing: Chardonnay
Product Used: Balanced Olive Oil
And two I always have …