The whole week was a racing blur.
Then Friday until races starting Hambo day a blur, just swamped with studying.
Then the races, at this point I just just OD on it, made a quick cheese on rye sandwich and drank water and coconut water, and snacked on some cherries all Saturday.
Cooking is therapeutic for me, and the eating part the nourishment and pleasure, and this dish I made was just amazing, I'm going to have to eat it at least a few times a month and wanted to share. Was a good racing week and no matter what we're always deserving of a great meal - and I share my food so I make a bountiful amount!
Not a whole bunch of ingredients and what a treat:
4-5 lbs of boneless, skinless chicken breasts
12 oz Panko bread crumbs
3 eggs
24 oz Portobello mushrooms
1/4 teaspoon of each onion and garlic powder
2 tablespoons of flour
2 lbs of fettuccine
2 sticks unsalted sweet cream butter
16 oz chicken broth
16 oz Marsala wine
16 oz heavy cream
8 oz cup olive oil
Fresh Italian Parsley
(Makes 8 huge servings)
Cut your 4 chicken breasts the long way so they are thin and are now 8.
Pound them both sides with the tenderizer hammer.
Batter then with egg, then panko and place in frying pan on med/high
Wash and saute your mushrooms, place in frying pan with stick of butter
When mushrooms done add cream, wine, and chicken broth
Add seasonings
Let simmer for 30 min and add flour and stir for couple of minutes
Turn off and add a few teaspoons of shavings of the fresh Italian parsley
Cook your fettuccine, when done colander off in cold water
Throw stick of butter in hot pot used to cook fettuccine
Then throw back in the fettuccine and stir
Plate the fettuccine, pour the Marsala mushroom sauce generously, and place chicken cutlet on top and add more sauce on top of the cutlet! Notice how there is no salt, doesn't need it, but if you're a salt eater then add.
Awesome meal - Enjoy!
