Directions: |
Directions:Slice white meat chicken filets thinly and place between wax paper. Pound chicken with pestle, this will make it very tender. Mix eggs with water in flat bowl and put flour in another flat bowl. Transfer chicken pieces to egg mixture and let excess drip off, then coat in flour. When all pieces are coated, brown them in a large skillet that you have heated 1 tsp. of butter and oil in. Make sure there are a light brown, they are thin and will cook fast. Drain them on paper towel. Wipe out the skillet and add the other tsp. of butter and saute the mushrooms. In a pot add approximately. 1/2 C. of flour or a few tbsp. of cornstarch and small amounts of water at a time to make a roux, stir over low heat until all lumps are gone. It should be thick. Add the bottle of Marsala wine, bouillon cubes and enough water to make approximately 2 quarts of sauce. Cook over heat until sauce has the consistency of gravy, if it is not thick enough put some flour and cold water in a dish and stir until there are no lumps and then you can add little by little to the pot of sauce. When the sauce is of desired consistency, add the mushrooms. Put some sauce on the bottom of a large pan and place the chicken on top of the sauce. Pour more sauce and mushrooms on top of the chicken. During the last 5 minutesof cooking, sprinkle olives over the top. Leave a lot of sauce to pour over the pasta and chicken when you serve it. Bake at 350 degrees for 30 minutes. Serve with pasta coated with olive oil so it won't stick. Plate pasta with chicken on top and cover with sauce. |
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