CHICKEN PICCATA ala Marsala

CHICKEN  PICCATA ala Marsala

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

2     Chicken Tenders

Flour to dredge

TT            Olive oil

1                 Garlic cloves crushed

1/4   c            Marsala wine

TT            Butter

Pasta (your Choice)

TT Spinach, onions,  sliced mushrooms

TT Parsley, chopped finely

TT Oregano & basil

TT  Salt & pepper

Garnish with Peas & Chopped pimentos

Clean chicken tenders. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until

lightly browned, then remove and reserve. Turn up the heat and fry the

chicken quickly. Do not burn.  Remove chix

Drain oil from pan, add vegetables season (not the garnish veggies!!!!) then deglaze pan with Marsala wine.  Add butter, then put chix back in.

Adjust seasonings, plate on top of pasta, garnish with peas and pimentos.