|Photo: Brianna Paciorka - Perfect for a two-person supper|
Start by dredging some boneless chicken breast halves in Italian bread crumbs. Then saute the chicken in oilve oil. Like Chef Langlois instructs at his cooking demonstrations, "Cooking is all about managing heat. You don't want to put your chicken into a cold pan. To test the heat, first put a small amount of break crumbs into the oil to see if it sizzles."
After the chicken is cooked, place it on a separate plate. Then it's time to start making the light sauce with olive oil, chopped onions, sliced shittake mushrooms and a bit of garlic. Remember that mushrooms like to absorb the oil, so you might need to add a little more olive oil while you are cooking. Add a bit of flour to thicken the sauce and then to finish the sauce add the marsala wine and beef broth.
When serving be sure to be generous with the sauce! This dish can be served with a good salad, asparagus or boiled pasta on the side if you like.