Ingredients:
3 chicken breasts, tenderloins removed and sliced in half to make 6 cutlets
Salt
6 T flour
4 T olive oil, more if necessary
16 oz baby bella mushrooms, cleaned, stemmed and quartered (or eighth'd, if large)
1/3 c oil-packed sun-dried tomatoes, chopped
4 garlic cloves, crushed
1/2 c marsala wine
1 1/2 c milk
1 t Knorr chicken bouillon powder
1/2 t chili flakes
1/2 t herbes de Provence
1/2 c cream
3 T grated parmigiano Reggiano
Method:
Season the chicken and dredge in flour, shaking off excess.
Heat 2 T oil in a large dutch oven over medium flame and cook the chicken to golden on both sides and cooked through, in batches. Set chicken aside.
Wipe out the pan and add remaining 2 T oil. Add the mushrooms and cook, stirring frequently, until mushrooms release moisture and begin to soften.
Once all moisture has cooked off, add garlic and sun-dried tomatoes and sauté for 30 seconds.
Add marsala to deglaze, and cook until pan is nearly dry, scraping up any browned bits.
Add milk and chicken bouillon and bring to a simmer. Cook until milk has reduced slightly, then add chili flakes and herbes de Provence, cream and parmigiano, and return chicken to the pan. Heat chicken thoroughly, taste for seasoning, and serve.
Serve over wide egg noodles.
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