8, 6 oz chicken breasts
1 cup flour with 2 tsp salt and 1 tsp pepper
3 cups sliced mushrooms
1 cup or more of Marsala wine
2/3 cup olive oil
Place a piece of saran wrap on the counter. Place one chicken breast on top and cover with another piece of saran wrap. Use a meat mallet to pound chicken breasts thin.
Dredge in flour mixture.
Heat olive oil on medium high heat. Add chicken breasts one at a time. Sautee for two minutes until golden brown.
Turn over each breast, add the mushrooms and Marsala wine.
Reduce the heat and add 1 ½ to 2 cups of lemon garlic butter sauce.
When sauce begins to bubble, cut heat and serve. Garnish with lemon and parsley.
Lemon Garlic Butter Sauce
¼ cup lemon juice
1 cup white wine
1 yellow onion diced
½ cup peeled garlic
½ lb butter
2 tbsp corn starch with ½ cup water
1 tbsp chicken base
1 cup heavy cream
Melt Butter, add wine and lemon juice and sauté garlic and onions for 10 minutes until translucent.
Mix corn starch, chicken base and water and add to mixture. Bring to a boil.
Remove from stove and mix until smooth. Add heavy cream and blend.
Harley and Buck’s caprese frittata
10 large eggs, cracked and whipped
1/3 cup heavy cream
2 tablespoon butter
3 ripe Roma tomatoes diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup chopped fresh basil leaves, divided
1 cup shredded mozzarella cheese
Heat oven to 350 degrees. Grease a large casserole dish with butter or non-stick cooking spray. Crack eggs into a large bowl and stir in cream.
Place butter in a large non-stick sauté pan and heat until melted. Add diced Roma tomatoes, salt, pepper and 1/2 cup of chopped fresh basil. Sauté 2 minutes. Add the eggs mixture and stir frequently to keep eggs cooking evenly.
Once eggs become firm but are still wet, dump mixture into prepared casserole dish. Spread mozzarella over the top.
Place in the oven for 4 to 5 minutes to melt cheese and firm eggs.
Garnish with the remaining chopped basil and serve.
Servings » 4