16/03/2023
Servings: 6
Take 4 thick, raw chicken breast, and cut them in half horizontal-wise, almost like butterfly but needs to be about 1 1/4 inches thick. Use a flatten-end of a hammer to hammer the chicken to 1/2 of an inch thick, ALMOST like pancakes. Mix a handful of flour of your choice with salt and pepper in a zipper bag or a plate. Coat all flattened chicken breasts, set aside. Heat a tablespoon of olive oil and 2 tablespoons of unsalted butter in a cast iron skillet (I used Lodge brand) big enough for 2-4 chicken breasts to fit in. After the oil and butter are all ready, carefully put the chicken breasts in, and let them cook for a total of 6 minutes, about 3 per side until they are golden brown. Remove them from skillet, set aside. Melt 2 tablespoons of unsalted butter in skillet, and add 16 ounces of sliced bella mushrooms to it, stirring frequently, until they are browned a little. Add 4 cloves of minced garlic, 2 medium shallot finely minced, and some salt. Cook & mix for 1 minute. Add 1.5 cups from small bottle(s) of Welch's grape juice as a substitute for marsala wine (this can be found in Walmart, 6 bottles for less than $5), 1.5 cups heavy whipping cream, 1.5 cups chicken broth, salt and pepper to taste. Bring to a boil, then lower heat to just simmering. Continue to stir and cook until sauce is thicker, about 10-15 minutes. If you like bacon, add some chopped & baked bacon bits from real bacon you bake in oven. Then add 2 handfuls of fresh spinach and stir them until they start to wither in sauce. Add the cooked & coated chicken breasts and let them soak a little for a few minutes. Turn off heat and bake some bread (we like garlic bread slices for this dish) slices while the entree cools and thicken a little more.
