Our Favorite Recipes

Ingredients: Yields 4 Servings

2 large boneless, skinless chicken breasts

¼ cup all purpose white flour

2 cups chicken broth

1 cup Marsala wine

1 cup heavy whipping cream

1~ 16 ounce container of crimini mushrooms, sliced

½ cup shallots, diced

2 fresh garlic cloves minced OR 2 tsp jarred

3 TBSP extra virgin olive oil

3 TBSP salted butter

1 tsp pink Himaylean salt

1 tsp fresh ground black pepper

1 tsp fresh thyme leaves 

1 pound angel hair pasta

If you’d like to have pasta sauce over your noodles, rather than the Marsala gravy, use your favorite brand or here is the recipe for my super delish & easy to make Marinara Sauce!

Enjoy friends!

1. Cut chicken breasts in half if attached, then horizontally.

2. Tenderize until about ½ inch thick.

If you don’t have a meat tenderizer, no worries. Watch Dave demonstrate with a simple kitchen item!

3. In a bowl, add flour and seasonings; coat each breast on both sides. Reserve the remaining seasoned flour.

4. In an electric skillet, add half the butter and half the olive oil; heat in the skillet and then add the chicken breasts; cook on each side for 3 minutes until golden; remove to a plate

5. Add the remaining butter and olive oil into the skillet; add mushrooms and reserved seasoned flour, cook for about 6-8 minutes covered stirring occasionally; add shallots and garlic; cook an additional 1-2 minutes.

Add broth, cream, wine; stir until well blended.