Chicken Marsala

First: Cut chicken breast in half (boneless) & pound out till fairly thin. Then dredge in flour (with salt/pepper), second eggs beaten, third bread crumb mixture. For bread crumb mixture, I mix seasoned bread crumbs with panko crumbs, salt/pepper, shredded italian cheese, & seasoning of your choice. I use parmesan/Italian blend seasoning for this. Then Fry both sides in vegetable/garlic olive oil mixture until crispy & drain on paper towel.

I then set the chicken aside & drain the oil. I put chopped mushrooms & onions in the pan with some olive oil, butter & salt/pepper. Cook until tender & season with some marsala cooking wine & I also use a little balsamic viniagrette (splash).

Then scoop out the sauteed mushrooms/onions. Save the juices & add some more marsala wine to the pan & a drizzle of balsamic dressing. Put the chicken back in to soak up the juices & cook more.

On the side I cook Asparagus in salted water. I also cook bowtie pasta. I add to the cooked bowties: 2 cloves chopped garlic, 1/2 stick butter, salt/pepper to taste & fresh shredded parmesan cheese.

I had to make separate plates, we're all picky! If you have less picky eaters, you can put the mushroom/onion mixture over the chicken marsala as should be! Here are our plates with it all separated, nonetheless delicious! Plate one: chicken & bowties, plate two: bowties & sauteed mushrooms/onions.

Everyone loves this meal! This is my foster sons favorite. Hope you enjoy!
Sorry my pics aren't the best, I need a new camera! You get the idea though.