I have stored up your word in my heart, that I might not sin against you. - Psalm 119:11
4 chicken tenderloins, beaten flat
Coating
3/4 c white wholewheat flour
1 T garlic herb seasoning
Sea Salt, to taste
Malabar cracked pepper, to taste
Butter/olive oil mixture, 1 pat of butter in a drizzle of oil
1 leek, sliced
1/8 c white wine
1/4 c Marsala
1 c water
Melt butter in oil.
Coat pounded chicken in seasoned flour mixture.
Sauté until crisp.
These cook quickly and are so tender.
Remove and drain on paper towels.
Drizzle a tad of oil and sauté leeks.
Add both wines and render to 1/2.
Add water, stirring until you have a sauce.
Add chicken back in.
Turn off heat.
Serve over mashed potatoes!
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